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Ингредиенты
- 3 c. fruit (to 4)
- 3/4 c. sugar
- 2 Tbsp. fresh lemon or possibly lime juice (to 3)
- 2 Tbsp. vodka or possibly light rum
- 1 Tbsp. good-quality preserves or possibly honey (to 3)
- 1 c. very cool whole lowfat milk (to 1 1/4 c.)
Инструкции
- 1. In a food processor, process the fruit till it is fairly smooth. Transfer to a large measuring c.. Return 2 c. of the puree to the processor bowl and add in the sugar, lemon juice, vodka and 1 Tbsp. of preserves. Process till the sugar is dissolved and the mix is syrupy. Taste the mix, adjusting the sweetness to taste by blending in lemon juice or possibly preserves, as needed. If using berries or possibly preserves, you may wish to strain to remove the seeds and any pcs of unblended fruit. However, I find this unnecessary, since chunks of fruit or possibly preserves simply add in to the texture.
- 2. Refrigeratetill the mix reaches 40 degrees, then transfer to the freezer if necessary to bring the temperature down to 38 degrees, about 10 min more. (Again, unnecessary with machines with built-in freezer unit.) Add in the lowfat milk and stir well to combine. Freeze in an ice cream machine following manufacturer's directions. Serve immediately, or possibly scoop into a plastic container, seal well, and transfer to the freezer for 2 hrs to hard. (Most home ice cream machines can't get the mix cool sufficient to serve immediately. A short stay in the freezer is usually advisable to hard up the texture.)
- Cantaloupe Variation
- Use 4 c. of cubed melon, that will yield about 2 c. puree. Follow the master recipe using 3/4 c. sugar, 3 Tbsp. lime juice, 2 Tbsp. vodka, 1 to 2 Tbsp. honey and 1 c. lowfat milk.
- Mango Variation
- Use 3 c. cubed mango to yield 2 c. puree. Add in 3/4 c. sugar, 3 Tbsp. lemon or possibly lime juice, 2 Tbsp. light rum, and 1 1/4 c. lowfat milk. Honey may not be necessary.
- Strawberry Variation
- Use 4 c. whole berries to yield about 2 c. puree. Add in 3/4 c. sugar, 2 Tbsp. lemon juice, 2 Tbsp. vodka or possibly light rum, 3 Tbsp. strawberry preserves, and 1 1/4 c. lowfat milk.
- NOTES : It is a good idea to taste this mix before chilling it, and adjust the sugar, honey (or possibly preserves), lemon juice and alcohol if necessary. Underripe or possibly dull fruit makes a lousy sherbet, so do not bother. Although most sherbets are best served the day they are made, I found this recipe produced a dessert which could be frzn and then served days later. The sherbet will be a bit icier, but still relatively smooth.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1145g | |
| Calories 1200 | |
| Calories from Fat 78 | 7% |
| Total Fat 8.68g | 11% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 134mg | 6% |
| Potassium 1003mg | 29% |
| Total Carbs 266.29g | 71% |
| Dietary Fiber 11.7g | 39% |
| Sugars 242.9g | 162% |
| Protein 11.28g | 18% |
