Loading ...
Loading ...
Loading ...
12
Questions? We’re here to help!
Visit: shopelitegourmet.com for support on this product.
Apple Sorbet
1. Take the apple purée and mix with the apple juice. Pour into a baking tray (metal) and
freeze. Once frozen, transfer the mixture to a food blender or processor and blend until
smooth.
2. Whisk the egg whites until stiff and then fold them into the blended apple mixture.
Transfer the complete mixture into ice cream maker and freeze according to the
instructions.
Pear Sorbet
1. In a saucepan mix together the sugar and water. Heat gently, stirring constantly until the
sugar has dissolved. Bring to a boil for approx. 5 to 8 minutes - until you have syrup and
remove from heat and let cool completely, about 3 to 5 hours.
2. Drain pears from syrup in the tins and purée them in a blender or food processor. Put
into a mixing bowl and stir in the lemon juice and sugar/water mix. Transfer the
complete mixture into ice cream maker and freeze according to the instructions.
7 cups apple juice
3 1/2 cups canned apple puree
4 egg whites
2 cups sugar
4 cups water
4 cans of pears in syrup (16oz. size)
1 cup fresh lemon juice
RECIPES (cont.)
Strawberry Sorbet
1. In a saucepan mix together the sugar and water. Heat gently, stirring constantly until the
sugar has dissolved. Bring to a boil for approx. 5 to 8 minutes - until you have syrup and
remove from heat and let cool completely, about 3 to 5 hours.
2. Mash or purée the strawberries and strain (if desired) to remove the seeds.
3. Melt the gelatin powder by mixing it with 4 to6 tablespoons of water over a boiling pan
and stir it. Then add the strawberry purée mixture and the lemon juice into the syrup
mixture. When completely cool, transfer the complete mixture into ice cream maker and
freeze according to the instructions.
juice of 2 lemons
2 packet of gelatin powder (plain, no avor)
2 cups sugar
4 cups water
4lbs. fresh strawberries
Loading ...
Loading ...
Loading ...