17
SORBETS
COCO
NUT
SO
RB
ET
Del
ici
ous w
hen t
opp
ed w
ith t
oas
ted c
oco
nut o
r our H
ot F
ud
ge
Sau
ce (
pag
e 18)
.
Mak
es a
bou
t 5 cup
s (te
n ½-c
up s
erv
ing
s)
1¼
cu
ps w
ate
r
1¼
cu
ps g
ra
nu
late
d s
ug
ar
1
wh
ole v
an
illa b
ea
n, h
alv
ed a
nd s
ee
ds s
cra
pe
d
pi
nc
h se
a or k
osh
er s
alt
2
ca
ns (
13.
5 ou
nc
es e
ac
h) u
nsw
ee
te
ne
d co
co
nu
t milk
1. C
om
bin
e the w
ate
r, s
uga
r, v
ani
lla b
ean (
inc
lud
ing t
he p
od
) and
sal
t in a m
ed
ium s
auc
ep
an s
et o
ver m
ed
ium
-lo
w hea
t. B
rin
g
mix
tur
e jus
t to a b
oil a
nd t
hen r
em
ove f
rom h
eat
. Let m
ixt
ure
ste
ep f
or 1 h
our
; str
ain (
dis
car
din
g pod
).
2. A
dd t
he c
oco
nut m
ilk t
o the s
tra
ine
d mix
tur
e. Cov
er a
nd
ref
rig
era
te a
t lea
st 2 h
our
s, o
r ove
rni
ght
. Whi
sk m
ixt
ure a
gai
n
bef
ore p
our
ing i
nto t
he i
ce c
rea
m mak
er.
3. P
our t
he m
ixt
ure i
nto t
he m
ixi
ng b
ow
l of t
he C
uis
ina
rt® I
ce
Cre
am a
nd G
ela
to M
ake
r fitt
ed w
ith t
he i
ce c
rea
m pad
dle. T
urn
uni
t on, s
et T
im
er a
nd p
res
s Sta
rt. L
et m
ix u
ntil t
hic
ken
ed, a
bou
t
60 m
inu
tes
. The s
orb
et w
ill h
ave a s
oft
, cre
am
y tex
tur
e. If a
firm
er c
ons
ist
enc
y is d
esi
red
, tra
nsfe
r to a
n air
tig
ht c
ont
ain
er
and p
lac
e in f
ree
zer f
or a
bou
t 2 hou
rs. R
em
ove f
rom f
ree
zer
ab
out 1
5 min
ute
s bef
ore s
erv
ing
.
Nut
ritio
nal
inf
orma
tio
n p
er s
ervi
ng (
bas
ed
on ½
cup
):
Cal
ori
es
233
(52
% fr
om
fat
) •
car
b. 2
8g
• p
ro
. 1g
• fa
t 14
g •
sat
. fa
t 13
g
• ch
ol.
0m
g •
so
d. 3
3m
g •
cal
c. 1
mg
• fib
er
0g
PR
OS
ECCO-G
RA
PE
FR
UIT
SO
RB
ET
Mak
es a
bou
t 4 cup
s (ei
ght ½
-cu
p ser
vin
gs)
¾
cu
p w
ate
r
¾
cu
p gr
anu
la
ted
su
gar
1
tab
le
sp
oo
n g
rap
efru
it z
est
pi
nc
h se
a or k
osh
er s
alt
2
cu
ps f
re
sh g
ra
pe
fru
it j
uic
e
¾
cu
p p
ro
secco
(It
alia
n s
park
ling
win
e)
1. C
om
bin
e the w
ate
r, s
uga
r, g
rap
efr
uit z
est a
nd s
alt i
n a sm
all t
o
med
ium s
auc
ep
an s
et o
ver m
ed
ium
-lo
w hea
t. C
ook m
ixt
ure u
ntil
the s
uga
r is f
ully d
iss
olv
ed.
2. P
our t
he g
rap
efr
uit j
uic
e int
o the s
uga
r zes
t mix
tur
e and w
his
k
tog
eth
er. C
ove
r and r
efr
ige
rat
e at l
eas
t 2 hou
rs, o
r ove
rni
ght
.
Str
ain m
ixt
ure
, and t
hen w
his
k in p
ros
ecc
o prio
r to p
our
ing i
nto
the i
ce c
rea
m mak
er.
3. P
our t
he m
ixt
ure i
nto t
he i
ce c
rea
m mix
ing b
ow
l, f
itt
ed w
ith t
he
gel
ato p
add
le. T
urn u
nit o
n, set T
im
er a
nd p
res
s Sta
rt. L
et m
ix
unt
il t
hic
ken
ed, a
bou
t 60 m
inu
tes
. The s
orb
et w
ill h
ave a s
oft
,
cre
am
y tex
tur
e. If a f
irm
er c
ons
ist
enc
y is d
esi
red
, tra
nsfe
r to a
n
air
tig
ht c
ont
ain
er a
nd p
lac
e in f
ree
zer f
or a
bou
t 2 hou
rs. R
em
ove
fro
m fre
eze
r ab
out 1
5 min
ute
s bef
ore s
erv
ing
.
Nut
ritio
nal
inf
orma
tio
n p
er s
ervi
ng (
bas
ed
on ½
cup
):
Cal
ori
es
114
(0%
fro
m fa
t) •
car
b. 2
5g
• p
ro
. 0
g •
fat
0g
• sa
t. f
at
0g
• ch
ol.
0m
g •
so
d. 1
8m
g •
cal
c. 7
mg
• fib
er
0g
