Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 23

Raspberry-Mint Sorbet
The perfect pairing of flavors for a light dessert.
Makes about 8 cups (sixteen ½-cup servings)
3 cups water
2 cups granulated sugar
1 cup packed mint leaves
Pinch kosher salt
6 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, but for a more intense sorbet, blend the sugar/mint mixture
using a Cuisinart Immersion Blender.
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3. Add the raspberries and, using a Cuisinart
the mixture until smooth. Strain through a fine mesh strainer, cool to
room temperature, cover and refrigerate at least 2 hours, or overnight.
4. Press Sorbet and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. The sorbet will
have a soft 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):
Immersion Blender, blend
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23
Prosecco-Grapefruit Sorbet
This refreshing dessert could also double as a frozen cocktail.
Makes about 4 cups (eight ½-cup servings)
¾ cup water
¾ cup granulated sugar
1 tablespoon grapefruit zest
Pinch kosher salt
2 cups fresh grapefruit juice
¾ cup prosecco (Italian sparkling wine)
1. Combine the water, sugar, zest and salt in a small to medium
saucepan set over medium-low heat. Cook mixture until the sugar is
fully dissolved.
2. Pour the grapefruit juice into the sugar/zest mixture and whisk
together. Cool to room temperature, cover and refrigerate at least 2
hours, or overnight. Strain mixture, and then whisk in prosecco prior
to pouring into the ice cream maker.
3. Press Sorbet and then Start/Stop. Pour the mixture through the spout
and then cover with the cap. Let mix until thickened. The sorbet will
have a soft 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):