Strawberry Sorbet; Coffee Liqueur-Flavoured Truffles - Cuisinart Hurricane CBT-1500C Instruction And Recipe Booklet

1. Put all of the ingredients, in the order listed, into the blender
jar. Secure lid.
2. Set the timer for 20 seconds by pressing the up arrow. Select
Low and blend for the allotted time, or until desired
consistency.
3. Serve immediately or store in the refrigerator in an airtight
container for up to 3 days.
Nutritional information per serving [2 tablespoons (30 ml)]:
Calories 110 (90% from fat) • carb. 2g • pro. 0g • fat 10g
• sat. fat 7g • chol. 40mg • sod. 9mg • calc. 0mg • fiber 0g

Strawberry Sorbet

Adjust the amount of sugar in this recipe based on your liking
and the natural sweetness of the strawberries—riper strawberries
are sweeter.
Makes about 4 cups (1 L)
3 tablespoons (45 ml) fresh lemon juice
1 / cup (75 ml) granulated sugar (or less depending on
3
sweetness of strawberries and personal preference)
Pinch kosher salt
2 pounds (907 g) strawberries, hulled and halved
1. Put all ingredients, in the order listed, into the blender jar.
Secure lid.
2. Select Low and blend until fully smooth, about 15 to
20 seconds.
3. Pour strawberry mixture into 2 ice cube trays (they will be very
full). Freeze until completely frozen, at least 12 hours.
4. When completely frozen, put one tray of the frozen strawberry
cubes into the blender jar. Secure lid. Select the Ice Crush
function. If a smoother consistency is desired, scrape down
and run on Ice Crush again. Remove and reserve in a freezer-
safe, airtight container and repeat with second tray.
5. Serve immediately or store in the freezer for up to 1 month.
Nutritional information per serving [½ cup (125 ml)]:
Calories 58 (5% from fat) • carb. 15g • pro. 1g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 19mg • calc. 18mg • fiber 2g

Coffee Liqueur-Flavoured Truffles

The trick to rolling truffles is to work quickly—you don't want the
heat of your hands melting the chocolate. We recommend wearing
disposable gloves.
Makes about 28 truffles [¾ inch (1.9 cm) diameter]
½ cup (125 ml) heavy cream
1 tablespoon (15 ml) plus 1 teaspoon (5 ml)
unsalted butter
8 ounces (227 g) semisweet chocolate
1 tablespoon (15 ml) coffee-flavoured liqueur
¼ teaspoon (1 ml) kosher salt
¼ cup (60 ml) unsweetened cocoa powder
1. In a small saucepan, bring cream and butter to a boil.
2. While cream and butter are coming to a boil, put chocolate into
the blender jar. Secure lid. Select High and blend to finely
chop, about 10 seconds. Scrape down sides and blend for
additional time if necessary.
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