ICE-21C User Manual

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Lemon Basil Sorbet

The basil adds a nice undertone to the sorbet,

but any one of your favourite herbs could be substituted.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

3 cups (750 ml) water

2 cups (500ml) granulated sugar

2 tablespoons (30 ml) lemon zest, divided

1½ cups (375 ml) packed fresh basil (if a stronger basil

flavour is wanted, use 2 cups [500 ml])

pinch salt

3 cups (750 ml) fresh lemon juice

1. Prepare a lemon simple syrup with the water, sugar and

1½ tablespoons (25 ml) of the lemon zest by combining

all three in a medium saucepan set over medium-low

heat. Cook mixture until the sugar is fully dissolved.

Remove from heat.

2. Once the simple syrup is ready, add the basil and salt.

Let the mixture steep for 30 minutes. Stir in the lemon

juice. Cover and refrigerate 2 to 3 hours, or overnight.

3. Strain the chilled mixture through a fine mesh strainer.

Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 15 to 20 minutes. When the sorbet is

almost done, add the reserved zest through the opening

on top of the ice cream maker and let churn until

combined. The sorbet will have a soft, creamy texture. If

a firmer consistency is desired, transfer the sorbet to an

airtight container and place in freezer for about 2 hours.

Remove from freezer about 15 minutes before serving.

Nutritional information per serving (based on ½ cup [125 ml]):

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Raspberry Sorbet

Not only is this sorbet sweet and refreshing,

but the colour makes a beautiful presentation on any menu.

Makes about 5 cups ([1.25 L] ten ½-cup [125 ml] servings)

2 cups (500 ml) water

1½ cups (375 ml) granulated sugar

pinch table salt

4 cups (1 L) frozen raspberries, thawed

1. Prepare a simple syrup with the water and sugar by

combining both in a medium saucepan set over

medium-low heat. Cook mixture until the sugar is fully

dissolved.

2. Once the simple syrup is ready, add the salt and the

raspberries. Using an immersion blender, blend the

mixture until smooth. Strain half of the mixture through

a fine mesh strainer to remove the seeds. Use a spatula

to aid in passing the purée through the strainer. Remove

seeds and repeat with the second half. Cover and

refrigerate 2 to 3 hours, or overnight.

3. Turn on the Cuisinart® ice cream maker; pour the

mixture into the frozen freezer bowl and let mix until

thickened, about 15 to 20 minutes. The sorbet will have

a soft, creamy texture. If a firmer consistency is desired,

transfer the sorbet to an airtight container and place in

freezer for about 2 hours. Remove from freezer about

15 minutes before serving.

Nutritional information per serving (based on ½ cup [125 ml]):

$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHt

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User Manual - Page 12