Gastroback 42909 Operations Instructions download pdf (Page 26)

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Tip: To make this recipe without using the

eggwhite we recommend using the manual

setting and allow approximately 60 minutes

for churning. Mixture will make approxi-

mately 700ml sorbet once churned.

Pink Grapefruit Sorbet

Makes approximately 1 litre

Ingredients

¾ cup sugar

1½ cups water

¾ cup fresh ruby red grapefruit juice,

chilled

1 small egg white, lightly beaten

Method

1. Combine sugar and water in a saucepan

over a low heat. Cook, stirring, until the su-

gar has dissolved. Increase heat and simmer

for 2 minutes. Remove from heat and allow

to cool. Refrigerate until needed.

2. Pour sugar syrup and grapefruit juice into

ice cream bowl. Set ice cream maker to

desired setting and churn.

3. Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

Tip: To make this recipe without using the

eggwhite we recommend using the manual

setting and allow approximately 60 minutes

for churning. Mixture will make approxi-

mately 700 ml sorbet once churned.

Pear and Vanilla Sorbet

Makes approximately 1 litre

Ingredients

¾ cup caster sugar

¾ cup water

1 vanilla bean, split and seeds

scraped

900 g soft pears

¼ cup lemon juice

1 small egg white, lightly beaten

Method

1. Combine sugar, water and vanilla bean

and seeds in a saucepan over a low heat.

Cook, stirring, until the sugar has dissolved.

Increase heat and simmer for 2 minutes. Re-

move from heat and allow to cool. Refrige-

rate until needed.

2. 2. Peel and core pears. Blend or process

until pureed. Push mixture through a sieve

and discard pulp. You will need 1 ½ cups

liquid.

3. Discard vanilla bean and combine vanilla

sugar syrup, pear juice and lemon juice into

the ice cream bowl. Set ice cream maker to

desired setting and churn.

4. Once mixture is frozen transfer to a free-

zer safe container and freezer for up to 1

week.

Tip: To make this recipe without using the

eggwhite we recommend using the manual

setting and allow approximately 60 minutes

for churning. Mixture will make approxi-

mately 700 ml sorbet once churned.

Raspberry sorbet

Makes approximately 1 litre

Ingredients

¾ cup caster sugar

¾ cup water

300 g frozen raspberries

1 tablespoon lime juice

1 small egg white, lightly beaten

Method

1. Combine sugar and water in a saucepan

over a low heat. Cook, stirring, until the su-

gar has dissolved. Increase heat and simmer

for 2 minutes. Remove from heat and allow

to cool. Refrigerate until needed.

2. Place raspberries in a bowl and allow

to just thaw. Blend or process raspberries

and their juices until smooth. Push mixture

through a fine sieve to remove seeds.

3. Combine raspberry puree, lime juice and

sugar syrup juice into the ice cream bowl.

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