Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the
sugar is completely dissolved. Transfer to a bowl and let cool completely.
Combine the strawberries and lemon juice in a food processor fitted with the metal blade. Pulse to chop the
strawberries, about 15 – 20 times, then process until the strawberries are completely puréed, 1 – 2 minutes.
Press the strawberry purée through a fine mesh strainer (chinois) to remove seeds. Combine the seedless
strawberry purée with the cooled sugar syrup and corn syrup. Chill for 1 hour.
Turn the machine ON, pour strawberry purée mixture into freezer bowl through ingredient spout and mix until
thickened, about 25 – 30 minutes. The sorbet will have a “soft serve” texture. If desired, transfer the strawberry
sorbet to an airtight container and place in freezer until firm, about 2 hours to “ripen.”
Nutritional analysis per serving:
Calories 96 (2% from fat) . carbo. 24g . pro 0g . fat 0g .
sat. fat 0g . chol. 0mg . sod. 1mg
LIM
E SHERBET
Preparation: 5 minutes, plus 30 –50 minutes chilling time; optional 2 hours to ripen.
Makes ten 1/2-cup servings.
3 cups whole milk
1 cup frozen limeade concentrate, thawed
3 tablespoons sugar
drops green food coloring, optional
Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with the metal blade.
Add green food coloring if desired.
Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about
25 – 30 minutes.
Nutritional information per serving:
Calories 69 (31% from fat) . carbo. 10g . pro. 2g . fat 2g . sat. fat. . chol. 10mg . sod. 37mg
VAR
IATIONS:
Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange juice concentrate (thawed), and 2
tablespoons sugar in a blender or food processor until smooth.
Freeze as directed.
Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole milk, 1 cup pineapple juice concentrate
(thawed), and 3 tablespoons sugar in a blender or food processor until smooth. Freeze as directed.
FROZ
EN YOGURTS:
CHOCOLATE FROZEN YOGURT
Preparation: about 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to
“ripen” in freezer.
Makes eight 1/2-cup servings.
1 cup whole milk
6 ounces bittersweet or semisweet chocolate, chopped
2 cups low-fat vanilla yogurt
1/4 cup sugar
Combine the milk and chocolate in a blender or food processor fitted with the metal blade and process until well
blended and smooth, 20 – 30 seconds. Add the yogurt and sugar; process until smooth, about 15 seconds.
Turn the machine ON, pour mixture into freezer bowl through ingredient spout and let mix until thickened, about
25 – 30 minutes.
Nutritional analysis per serving:
Calories 222 (31% from fat) . carbo. 36g . pro 3g . fat 8g .
sat. fat .64g . chol. 4mg . sod. 46mg
