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13
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 frozen
yogurt will have a soft, creamy texture. If a firmer
consistency is desired, transfer the frozen yogurt to
an airtight container and place in freezer for about 2
hours. Remove from freezer about 15 minutes
before serving.
* If you do not have a cheesecloth, you can use a
couple of layered paper towels.
Nutritional information per serving (based on ½ cup):
Calories 123 (8% from fat) • carb. 27g • pro. 4g
• fat 1g • sat. fat 1g • chol. 3mg • sod. 73mg
• calc. 167mg • fiber 2g
Sorbets
Coconut Sorbet
Delicious when topped with toasted coconut
or our Chocolate Sauce (page 12).
Makes about 6 cups (twelve ½-cup servings)
1½ cups water
1
1
⁄3
cups granulated sugar
1 whole vanilla bean, halved and seeds scraped
pinch salt
2 cans (13.5 ounces each) unsweetened coco
-
nut milk
1. Combine the water, sugar, vanilla bean (including
the pod) and salt in a medium saucepan set over
medium-low heat. Bring mixture just to a boil and
then remove from heat. Let mixture steep for 1 hour;
strain (discarding pod).
2. Add the coconut milk to the strained mixture. Cover
and refrigerate 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):
Calories 199 (51% from fat) • carb. 25g • pro. 1g
• fat 12g • sat. fat 11g • chol. 0mg • sod. 28mg
• calc. 1mg • fiber 0g
Dark Chocolate Sorbet
A step away from the ordinary sorbets,
our Dark Chocolate Sorbet is a real treat.
Makes about 5 cups (ten ½-cup servings)
3 cups water
1
2
⁄3
cups granulated sugar
pinch salt
1
2
⁄3
cups cocoa powder, sifted
1 teaspoon pure vanilla extract
1. Prepare a simple syrup with the water, sugar and
salt by combining all three in a medium saucepan
set over medium-low heat. Cook mixture until the
sugar is fully dissolved.
2. Gradually add the cocoa powder to the simple syrup by
whisking constantly until smooth. Add the vanilla and
stir to combine. 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):
Calories 183 (6% from fat) • carb. 41g • pro. 3g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 15mg
• calc. 2mg • fiber 3g
Lemon Basil Sorbet
The basil adds a nice undertone to the sorbet,
but any one of your favorite herbs could be substituted.
Makes about 5 cups (ten ½-cup servings)
3 cups water
2 cups granulated sugar
2 tablespoons lemon zest, divided
1½ cups packed fresh basil (if a stronger basil
flavor is wanted, use 2 cups)
pinch salt
3 cups fresh lemon juice
1. Prepare a lemon simple syrup with the water, sugar
and 1½ tablespoons 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
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