8
Combine the mango cubes, sugar, corn syrup and lemon juice in a
blender or food processor that has been fitted with the metal blade.
Pulse to chop, then process until thick and smooth, scraping jar or work
bowl as necessary with a spatula. The mango purée may be made up to
one day ahead; cover and refrigerate until ready to use.
Tu rn the machine ON. Pour the mango purée into the freezer bowl and
mix until the mixture thickens, about 20 to 25 minutes. The sorbet will
have a “soft serve” texture. If desired, transfer the mango sorbet to an
a i rtight container and place in freezer until firm, about 2 hours to “ripen”.
Nutritional information per serving:
Calories 112 (2% from fat) • carb. 30g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 8mg • calc. 10mg • fiber 2g
FRESH STRAW B E R RY S O R B E T
S e rve fresh strawberry sorbet in a chocolate candy cup.
P reparation: 1-1/2 hours (active, about 15 – 20 minutes); 20 – 25 minutes
chilling time. Optional 2 hours to “ripen” in fre e z e r.
Makes about eight serv i n g s .
2 / 3
cup (150 ml) sugar
2 / 3
cup (150 ml) water
3
tablespoons (45 ml) corn syrup
12
ounces (340 g) fresh strawberries, stems removed, quart e re d
3
tablespoons (45 ml) fresh lemon or lime juice
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 to 20
times, then process until the strawberries are completely puréed,
1 to 2 minutes. Combine strawberry purée with the cooled sugar syru p
and corn syrup. Chill for 1 hour or longer.
Tu rn the machine ON. Pour the strawberry purée mixture into the fre e z e r
bowl and mix until the mixture thickens, about 20 to 25 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 information per serving:
Calories 104 (2% from fat) • carb. 30g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 12mg • calc. 8mg • fiber 1g
LIME SHERBET
Cool and re f reshing, sherbets have long been favourite dessert tre a t s .
P reparation: 5 minutes, plus 20 – 25 minutes chilling time, optional 2
hours to ripen.
Makes eight serv i n g s .
2 - 1 / 4
cups (550 ml) whole milk
1
cup (250 ml) frozen limeade concentrate, thawed
2
tablespoons (25 ml) sugar
1
teaspoon (5 ml) grated lime zest
1 - 2
d rops green food colouring, optional
Combine the milk, limeade concentrate, sugar, and lime zest in a blender
or food processor fitted with the metal blade. Add green food colouring if
d e s i re d .
Tu rn the machine ON. Pour the mixture into freezer bowl and let mix
until mixture thickens, about 25 to 30 minutes. If desired, transfer
sherbet to an airtight container and place in freezer until firm, about
2 hours.
Nutritional information per serving:
Calories 101 (22% from fat) • carb. 18g • pro. 3g • fat 2g
sat. fat 2g • chol. 12mg • sod. 40mg • calc. 98mg • fiber 0g
VA R I AT I O N S :
Orange Sherbet: Combine 2-1/4 cups (550 ml) whole milk with 1 cup
(250 ml) orange juice concentrate (thawed), and 1-1/2 tablespoons
(25 ml) sugar in a blender or food processor until smooth. Freeze as
d i re c t e d .
Pineapple Sherbet: Combine 2/3 cup (150 ml) fat-free vanilla yogurt ,
1-1/3 cups (325 ml) whole milk, 1-1/2 cups (375 ml) pineapple juice
concentrate (thawed), and 2 tablespoons (25 ml) sugar in a blender or
food processor until smooth. Freeze as dire c t e d .
Nutritional information per serving (Pineapple Sherbet):
Calories 126 (14% from fat) • carb. 24g • pro. 3g • fat 2g
sat. fat 1g • chol. 8mg • sod. 41mg • calc. 116mg • fiber 0g
