Cuisinart Flavor Duo ICE-40 Serie Instrucciones Y Recetas página 13

in freezer for about 2 hours. Remove from freezer about 15 minutes before
serving.
Nutritional information per serving (based on ½ cup):
Calories 208 (29% from fat) • carb. 38g • pro. 3g • fat 8g • sat. fat 4g
• chol. 0mg • sod. 68mg • calc. 8mg • fiber 3g
RASPBERRY-MINT SORBET
The perfect pairing of flavors for a light dessert.
Makes about 4 cups (eight ½-cup servings)
1½ cups water
1 cup granulated sugar
½ cup packed mint leaves
Small pinch kosher salt
3 cups frozen raspberries, thawed
1. Prepare simple syrup with the water and sugar by adding both to a medium
saucepan set over medium-low heat. Cook mixture until the sugar is fully
dissolved.
2. Once the simple syrup is ready, remove from heat and add the mint leaves
and salt. Let the mixture steep for 15 to 20 minutes. If you desire a milder
mint flavor, remove and discard the mint leaves after steeping.
3. In a blender, combine the simple syrup/mint texture and the raspberries and
blend the mixture until smooth. (Strain mixture through a fine mesh strainer
into a medium bowl. Allow to cool to room temperature. Cover and refrigerate
at least 2 hours, or overnight).
4. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. 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 190 (1% from fat) • carb. 50g • pro. 1g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 10mg • calc. 19mg • fiber 4g
PINEAPPLE SORBET
For a taste of the tropics, prepare this sorbet for your family and friends.
Makes about 3½ cups (seven ½-cup servings)
1 cup water
½ cup granulated sugar
Small pinch kosher salt
2 heaping cups chopped pineapple (fresh or frozen, thawed, not
canned)
1. Prepare simple syrup by adding the water, sugar and salt (if using fresh pine-
apple, the core can be added to the pot as well) to a medium saucepan set
over medium-low heat. Cook until the sugar is fully dissolved. Discard the
core and remove from heat and bring to room temperature.
2. In a blender, combine the simple syrup and the cubed pineapple and blend
until smooth. Strain mixture through a fine mesh strainer into a medium bowl.
Cover and refrigerate at least 2 hours, or overnight.
3. Turn the machine ON, pour mixture into the freezer bowl and let mix until
thickened, resembling a soft serve consistency. Timing can vary between
10 and 25 minutes. 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 82 (1% from fat) • carb. 21g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g
CARAMEL SAUCE
While we love this sauce on ice cream, it can also be used as a
dipping sauce for fruit and cake.
Makes about ¾ cup
¾ cup granulated sugar
½ teaspoon kosher salt
¼ cup water (enough so that the consistency when mixed with the
sugar and salt is similar to wet sand)
1 tablespoon light corn syrup
∕ cup heavy cream
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