SORBETS
CITRUS
SORBET
2 cups raw sugar
3-3/4 cups hot water
2-1/4
cups lime or lemon juice (see page 16)
1
egg white, lightly beatenDissolve sugar in hot
water. Add remaining ingredients. Pour mixture into a freezing tray
and freeze until solid. Cut the frozen mixture into strips to fit the
feeding throat of the Champion. Homogenize the frozen strips. Serve
at once.
Makes 6 cup
TROPICAL ICE
2
cups raw sugar
3 cups boiling water
3
oranges, peeled
2 lemons, peeled
1
banana, peeled
1 papaya, peeled and seeded,
cut in stripsDissolve sugar in hot
water, cool. Assemble the Champion for juicing and juice the oranges
and lemons.
Homogenize the banana
and papaya. Combine all the ingredients and pour into a freezing tray
and freeze solid. Cut the frozen mixture into strips to fit the feeding
throat of the Champion. Homogenize the frozen strips. Serve at once.
Makes 6 cups.
KIWI
SORBET
8
ripe kiwi fruit
1 cup water
1/2
cup sugar
1 teaspoon lemon juiceJuice the kiwi fruit (see
page 15). Add back to the juice, 1 tablespoon of the pulp with seeds,
to give a special fresh touch to the sorbet. Stir in water, sugar and
lemon juice. Pout the mixture into a freezing tray and freeze until
solid. Cut the frozen mixture into strips to fit the feeding throat.
Homogenize the frozen strips. Serve at once.
Makes 1 quart.
QUICK
GRAPE ICE
1 can (12 oz.) frozen
grape juice concentrate
3 cans
waterReconstitute the juice
and pour into a freezing tray and freeze solid. Chill the juicer, cutter,
blank and bowl. Cut frozen mixture into strips to fit the feeding throat.
Homogenize the frozen strips. Serve at once.
Makes 6 cups.
Any variety of frozen
juice concentrate can be substituted for grape juice for a tasty variation. |
