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7
FRESH LEMON SORBET
(Makes ten 1/2-cup servings)
2 cups sugar
2 cups water
1 cup freshly squeezed lemon juice
1 tablespoon lemon zest
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer without stirring until sugar dissolves (about 3 – 5 minutes). Cool
completely. This is known as Simple Syrup and may be made ahead (and in larger quantities) to
have on hand. Keep refrigerated until ready to use.
When cooled, add the lemon juice and zest; stir to combine. Turn on the Ice Cream maker and
pour mixture into the removable bowl through the ingredient spout. Let the mixture thicken,
about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 204 (0% from fat) Carbohydrates 52g Protein 19g Fat 0g
Saturated fat 0g Cholesterol 0mg Sodium 2mg
Variation:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice
for the lemon juice; and 1 tablespoon grapefruit zest for the lemon zest. Add 1/4 cup Orgeat
Syrup to the mixture. Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and
can be found in the drink mixers section in most grocery stores.
CHOCOLATE FROZEN YOGURT
(Makes ten 1/2-cup servings)
1 cup whole milk
180g or 6 oz. bittersweet or semisweet chocolate, chopped
2 cups low-fat vanilla yogurt
1/4 cup sugar
Combine the milk and chocolate in a blender or food processor and process until well blended
and smooth (20 – 30 seconds). Add the yogurt and sugar; process until smooth (about 15
seconds). Turn on the Ice Cream maker and pour mixture into the removable bowl through the
ingredient spout. Let the mixture thicken, about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 222 (31% from fat) Carbohydrates 36g Protein 3g Fat 8g
Saturated fat 64g Cholesterol 4mg Sodium 46mg
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