Blueberry Sorbet; Fresh Lemon Sorbet - Cuisinart Mix It In ICE-45C Instruction And Recipe Booklet

BLUEBERRY SORBET

Makes about ten ½-cup (125 ml) servings
1¹⁄ 1¹⁄ ³ 1¹⁄ ³ cups (325 ml) granulated sugar
²⁄ ³ ²⁄ ³ ²⁄ cup (150 ml) water
2 pounds (1 kg) fresh or frozen
blueberries (wild if possible)
3 tablespoons (45 ml) fresh lime juice
2 tablespoons (30 ml) light corn syrup
Combine the sugar and water in a medium
saucepan and bring to a boil over medium-
high heat. Reduce heat to low and simmer
without stirring until the sugar dissolves,
about 3 to 5 minutes. Stir in blueberries and
cook until they pop open. Allow to cool for
10 to 15 minutes. When cool, transfer the
blueberry mixture to a blender and add the
lemon juice; blend on high speed until
smooth and homogenous; stir in corn syrup.
Pour mixture through a fine mesh strainer to
remove seeds. Cover and chill for at least 4
hours before freezing.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl and
continue mixing/freezing until desired
consistency is reached, checking every few
minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional information per serving:
Calories 139 (2% from fat) • carb. 35g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 4mg
• calc. 6mg • fiber 1g

FRESH LEMON SORBET

Bits of fresh citrus zest add a burst of flavor to
these refreshing sorbets.
Makes about eight ½-cup (125 ml) servings
2 cups (500 ml) sugar
2 cups (500 ml) water
1½ cups (375 ml) freshly squeezed
lemon juice
1 tablespoon (15 ml) finely chopped
lemon zest*
Combine the sugar and water in a medium
saucepan and bring to a boil over medium-
high heat. Reduce heat to low and simmer
without stirring until the sugar dissolves,
about 3 to 5 minutes. Cool completely. This
is called a simple syrup, and may be made
ahead in larger quantities to have on hand
for making citrus sorbets. Allow to cool
completely. When cool, add the lemon juice
and zest; stir to combine. If not freezing
immediately, cover and refrigerate until ready
to use.
Turn on ice cream maker and pour in
ingredients. Allow to mix and freeze until
desired serving consistency is reached.
Begin checking consistency after 12 to 15
minutes of freezing. If sorbet is not thick
enough, pour back into the freezer bowl
and continue mixing/freezing until desired
consistency is reached, checking every
few minutes.
Serve in cups, adding mix-ins while
dispensing sorbet.
Nutritional analysis per serving:
Calories 204 (0% from fat) • carb. 54g • pro. 0g
• fat 0g • sat. fat 0g • chol. 0mg • sod. 3mg
• calc. 5mg • fiber 0g
Fresh Lime Sorbet: Substitute 1½ cups
(375 ml) freshly squeezed lime juice for the
lemon juice and 1 tablespoon (15 ml) finely
chopped lime zest for the lemon zest.
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