Tomato And Basil Sorbet; Champagne Sorbet; Calvados Sorbet - LELLO 5030 PoIa Instruction And Recipe Manual

Nothing seems to speak more of summer than fresh basil and gorgeous
ripe tomatoes. That's the time to try this as a first course-or even a
refreshing snack.
5 fresh ripe tomatoes
cup simple syrup
1 tablespoon tomato paste
6 fresh basil leaves, coarsely chopped
Peel, core and seed the tomatoes. Puree them in a food processor. You
should have about 3 cups of puree. Stir in the remaining ingredients.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes about 1 quart.
Alcohol sorbets defrost quickly, so leave this in the machine until moments
before serving. Serve as part of a long dinner or for dessert with fresh
strawberries.
1 bottle (about 3 cups) chilled Champagne
1 simple syrup
Pour the Champagne and simple syrup into the bowl of the machine and
freeze about 20 minutes.
Makes 5 cups.
Traditional formal French dinners include a non-sweet sorbet in the middle
of the meal as a palate cleanser. We find they can be a fun course even for
simple dinners, especially in the summer. Very small portions are all that are
needed. One cup will serve 6 to 8 dinners.
3 tablespoons simple syrup
Heat cups Calvados in a saucepan over medium heat until warm.
Turn off the heat, stand back and touch a lit match to the Calvados. Let it
flame until the flames die down, about 8 minutes. Stir in the remaining 6
tablespoons unflamed Calvados and the simple syrup.
Pour the mixture into the bowl of the machine and freeze about 20 minutes.
Makes 1 cup.

Tomato and Basil Sorbet

Champagne

Calvados Sorbet

Sorbet