4.4
Owner's of the Cuisinart Frozen Dessert Maker ICE-45 gave it a score of 4.4 out of 5. Here's how the scores stacked up:
12
Fresh Lemon Sorbet
Bits of fresh citrus zest add a burst of flavor to
these refreshing sorbets.
Makes about eight ½-cup servings
2 cups sugar
2 cups water
1½ cups freshly squeezed lemon juice
1 tablespoon 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
freshly squeezed lime juice for the lemon
juice and 1 tablespoon finely chopped lime
zest for the lemon zest.
Fresh Lemon-Lime Sorbet: Use half lemon
juice and half lime juice and ½ tablespoon
each of finely chopped lemon and lime zest.
Fresh Pink Grapefruit Sorbet: Substitute
1½ cups freshly squeezed pink grapefruit
juice for the lemon juice, and 1 tablespoon
finely chopped grapefruit zest for the lemon
zest. Add ¼ cup orgeat syrup to the mixture
(orgeat syrup is used for cocktails such as a
mai tai or scorpion and can be found with
the drink mixers in most grocery stores).
*When zesting a lemon or lime use a
vegetable peeler to remove the colored part
of the citrus rind.
Dark Chocolate Sorbet
Makes about ten ½-cup servings
2½ cups water
1½ cups brown sugar, packed
1½ cups unsweetened cocoa powder
1 teaspoon cinnamon
1 tablespoon pure vanilla extract
Combine the water and sugar in a 3½ quart
saucepan and place over medium heat. Stir
until the sugar dissolves. Whisk in the cocoa
and cinnamon; bring mixture to a simmer.
Simmer for 3 minutes, stirring constantly.
Remove from heat and pour through a fine
strainer into a bowl. Stir in the vanilla. Cover
and chill in the refrigerator for 8 hours.
Stir the chilled mixture. 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 151 (11% from fat) • carb. 37g • pro. 2g
• fat 2g • sat. fat 1g • chol. 0mg • sod. 89mg
• calc. 44mg • fiber 4g
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