optional 2 hours to “ripen” in freezer.
Makes eight 1/2-cup servings.
2 cups sugar
2 cups water
1-1/2 cups freshly squeezed lemon juic
e
1 tablespoon finely chopped 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 the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called
a simple syrup, and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet.
Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the
m
achine ON, pour the lemon mixture into freezer bowl through ingredient spout and mix until thickened, about
25 – 30 minutes.
When zesting a lemon or lime use a vegetable peeler to remove the colored part of the citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat) . carbo. 52g . pro .19g . fat 0g .
sat. fat 0g . chol. 0mg . sod. 2mg
V
ARIATION:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice,
and 1 tablespoon finely chopped 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 with the drink mixers in most
grocery stores).
F
RESH MANGO SORBET
Preparation: 10 – 15 minutes, 30 – 50 minutes chilling time; optional 2 hours to ripen” in freezer.
Makes about ten 1/2-cup servings.
4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed
2/3 cup sugar
1/2 cup corn syrup
6 tablespoons fresh lemon or lime juice
Combine the mango cubes, sugar, corn syrup and lemon juice in a
blender or food processor that has been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work bowl as necessary with a spatula. The
mango purée may be made up to one day ahead; cover and refrigerate until ready to use.
Turn the machine ON, pour mango purée into freezer bowl through ingredient spout and mix until thickened,
about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 190 (2% from fat) . carbo. 49g . pro 1 g . fat .0g .
sat. fat 0g . chol. 0mg . sod. 27mg
F
RESH STRAWBERRY SORBET
Preparation: 1-1/2 hours (active, about 15 – 20 minutes), 30 – 50 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes about ten 1/2-cup servings.
1 cup sugar
1 cup water
1/4 cup corn syrup
1 quart fresh strawberries, stems removed, quartered
4 tablespoons fresh lemon or lime juice
