Elite Gourmet EIM-506 Manual De Instrucciones página 12

• TRIPLE BERRY SORBET -
(Yields Approx: 6 Quarts)
10-1/2 CUPS WHITE SUGAR
10-1/2 CUPS WATER
12 CUPS FRESH OR FROZEN CRANBERRIES
6 (12 OUNCE) PACKAGES FROZEN UNSWEETENED RASPBERRIES
9 CUPS CHERRY JUICE
3 CUPS LIME JUICE
3/4 CUP FROZEN ORANGE JUICE CONCENTRATE
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is
dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries,
and simmer for 5 more minutes, until the raspberries have softened and the
cranberries have popped.
Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the
mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate,.
Pour into ice cream maker freezer canister and start freezing process; pour into an
airtight container, and freeze 8 hours or overnight.
• WATERMELON SORBET -
(Yields Approx: 6 Quarts)
9 CUPS WATER
9 CUPS WHITE SUGAR
3/4 CUP LIME JUICE
12 CUPS CUBED SEEDED WATERMELON
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved,
stirring occasionally. Allow to cool. Place watermelon in a blender or food processor.
Blend until smooth. Whisk watermelon, lime juice and syrup together in a large bowl.
Cover and chill in the refrigerator.
Pour into ice cream maker freezer canister and start freezing process.
For best results, sorbet should ripen in the freezer for at least 2 hours or overnight.
• PINEAPPLE & BASIL SORBET -
(Yields Approx: 6 Quarts)
3 PINEAPPLE - PEELED, CORED, AND CUT INTO CHUNKS
1-1/2 CUPS WHITE SUGAR
1-1/2 CUPS PINEAPPLE JUICE
3/4 CUP BASIL LEAVES
(Batches may need to be mixed separately in order to accommodate 6Qt. quantity.)
Blend the pineapple, sugar, pineapple juice, and basil in a blender until smooth; chill in
refrigerate for 1 hour.
Pour into ice cream maker freezer canister and start freezing process; pour into an
airtight container, and freeze 8 hours or overnight.
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