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Sage BCI600UK - the Smart Scoop Manual

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SORBET FROM SAGE
LEMON SORBET
Makes approximately 1 litre
INGREDIENTS
¾ cup sugar
1½ cups water
¾ cup fresh lemon juice, chilled
1 small egg white, lightly beaten
METHOD
1. Combine sugar and water in a saucepan
over a low heat. Cook, stirring, until the
sugar has dissolved. Increase heat and
simmer for 2 minutes. Remove from
heat and allow to cool. Refrigerate until
needed.
2. Pour sugar syrup, lemon juice and
egg white into ice cream bowl. Set ice
cream maker to desired setting and
churn.
3. Once mixture is frozen transfer to a
freezer safe container and freezer for
up to 1 week.
TIP
To make this recipe without using
the eggwhite we recommend
using the manual setting and
allow approximately 60 minutes
for churning. Mixture will make
approximately 700ml sorbet once
churned.
PINK GRAPEFRUIT SORBET
Makes approximately 1 litre
INGREDIENTS
¾ cup sugar
1½ cups water
¾ cup fresh ruby red grapefruit juice, chilled
1 small egg white, lightly beaten
METHOD
1. Combine sugar and water in a saucepan
over a low heat. Cook, stirring, until the
sugar has dissolved. Increase heat and
simmer for 2 minutes. Remove from
heat and allow to cool. Refrigerate until
needed.
2. Pour sugar syrup and grapefruit juice
into ice cream bowl. Set ice cream
maker to desired setting and churn.
3. Once mixture is frozen transfer to a
freezer safe container and freezer for
up to 1 week.
TIP
To make this recipe without using
the eggwhite we recommend
using the manual setting and
allow approximately 60 minutes
for churning. Mixture will make
approximately 700ml sorbet once
churned.
… 34 …


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