Elite Gourmet EIM-502 Manual De Instrucciones página 13

SORBET RECIPES
ORANGE SORBET
2 CUPS SUGAR
2 CUPS (250ML) FRESH ORANGE JUICE
3 CUPS WATER
ZEST OF 4 ORANGES
JUICE FROM 2 WHOLE LEMONS
1. In a saucepan mix together the sugar, water and orange zest. 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.
2. Let syrup cool completely, about 3 to 5 hours. When cool, stir in the orange and
lemon juices then transfer the complete mixture into ice cream maker and freeze
according to the instructions.
STRAWBERRY SORBET
2 CUPS SUGAR
4 CUPS WATER
4 LBS FRESH STRAWBERRIES
JUICE OF 2 LEMONS
2 PACKETS OF GELATIN POWDER (PLAIN, NO FLAVOR)
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.
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