Cuisinart Gelateria ICE-70 Serie Manual De Instrucciones & Libro De Recetas página 22

Dark Chocolate Sorbet
A step away from ordinary sorbets, our Dark Chocolate Sorbet is a decadent treat.
Makes about 8 cups (sixteen ½-cup servings)
4 cups water
2 cups granulated sugar
½ teaspoon kosher salt
4 ounces semisweet chocolate, chopped (or about
chocolate chips)
2 cups cocoa powder, sifted
1½ teaspoons pure vanilla extract
1. Prepare simple syrup with the water, sugar and salt by adding all three
to a medium saucepan set over medium-low heat. Cook mixture until
the sugar is fully dissolved.
2. While syrup is cooking, put the chocolate in a medium bowl; reserve.
3. In a medium bowl, gradually add the hot simple syrup to the cocoa
powder by whisking constantly until smooth. Pour mixture over the
chopped chocolate. Let sit for 5 minutes to melt the chocolate; add
the vanilla and stir to combine. Cool to room temperature. Cover, and
refrigerate at least 2 hours, or overnight.
4. Press Sorbet and then Start/Stop. Pour the mixture through the spout
and then cover with the measuring cap. Let mix until thickened. The
sorbet will have a soft texture. If a firmer consistency is desired,
transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
Nutritional information per serving (based on ½ cup):
The basil adds a nice undertone to the sorbet, but any one of your favorite
Makes about 7 cups (fourteen ½-cup servings)
⁄
3 1 cups water
4
1 ⁄
2 cups granulated sugar
4
2 tablespoons lemon zest, divided
3 ⁄
cup
4
1½ cups packed fresh basil
Pinch kosher salt
⁄
3 1 cups fresh lemon juice
4
1. Prepare lemon simple syrup with the water, sugar and 1 tablespoon of
the lemon zest by adding all three to a medium saucepan set over
medium-low heat. Cook mixture until the sugar is fully dissolved.
Remove from heat.
2. Once the simple syrup is ready, add the basil and salt. Let the mixture
steep for 30 minutes. Stir in the lemon juice. Cool to room
temperature, cover and refrigerate at least 2 hours, or overnight.
3. Strain the chilled mixture through a fine mesh strainer, discarding the
zest and basil. Press Sorbet and then Start/Stop. Pour the mixture
through the spout and then cover with the cap. Let mix until thickened.
The sorbet will have a soft texture. If a firmer consistency is desired,
transfer the sorbet to an airtight container and place in freezer for
about 2 hours. Remove from freezer about 15 minutes before serving.
22
Lemon-Basil Sorbet
herbs could be substituted.
Nutritional information per serving (based on ½ cup):