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SORBET RECIPES
CHOCOLATE MOCHA SORBET
6 oz semisweet chocolate chips,
2 TBL instant Cafe Vienna coffee
melted
powder, or any flavor
1 TBL vegetable oil
1/2 cup light corn syrup
2Vz cups cold water
1 tsp vanilla extract
1/4 cup sugar
1/8 tsp salt
Melt chocolate in a microwave on HIGH for 20 seconds or in the top of a
double boiler. Stir in oil when chocolate is completely melted and smooth.
In a saucepan, bring water and sugar to boil and cook for 2 to 3 minutes to
dissolve the sugar. Stir in coffee. Combine warm melted chocolate with hot
water mixture and mix well. Pour into a blender; add corn syrup, vanilla and
salt. Blend well. Chill in the refrigerator for 4 hours. Blend for a few seconds
before pouring into the rotating freeze bowl.
Freezing time: 10-20 minutes
APPLE SORBET
12 oz frozen apple juice
2 TBL lemon juice
concentrate, thawed - cold
1/3 cup light corn syrup
2 cups cold water
Blend ingredients with an electric mixer until smooth. Pour into the rotating
freezer bowl.
Freezing time: 15-25 minutes
PINEAPPLE SORBET
2V< cups cold water
2 tsp lemon juice
1% cups sugar
2 tsp vanilla extract
6 oz frozen pineapple
concentrate, thawed - cold
Bring the water and sugar to a boil. Allow to boil for 2 minutes. Remove from
heat and allow to cool. Add remaining ingredients and mix well. Place in the
refrigerator to chill for 4 hours. Pour into the rotating freezer bowl.
Freezing Time: 5-15 minutes
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