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Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool completely. This is called simple syrup and may be made ahead in larger quantities to have on hand for making fresh lemon sorbet. Keep refrigerated until ready to use. When cool, add the lemon juice and zest; stir to combine. Turn the machine on, pour the lemon mixture into the mixing bowl and mix until thickened, about 50 – 60 minutes. Nutritional Analysis per Serving: Calories: 204 (0% from fat); carbohydrates: 52g; protein: 19g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 2mg Variation: Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for the lemon juice, and 1 tablespoon finely chopped grapefruit zest for the lemon zest. Add 1/4 cup orgeat syrup (almond-flavored) to the mixture. Orgeat syrup is used for cocktails such as a Mai Tais or Scorpions and can be found in the drink mixers section in most grocery stores. 7 Fresh Mango Sorbet (Makes about ten 1/2-cup servings) . 4 ripe but firm mangoes, about 12 ounces each, peeled, pitted and cubed . 2/3 cup sugar . 1/2 cup corn syrup . 6 tablespoons fresh lemon or lime juice Combine the mango cubes, sugar, corn syrup and lemon juice in a blender or food processor that has been fitted with a metal blade. Pulse to chop, then process until thick and smooth, scraping the jar or work bowl as necessary with a spatula. The mango puree may be made up to one day ahead; cover and refrigerate until ready to use. Turn the machine on, pour the mango puree into the freezer bowl through the ingredient spout and mix until thickened, about 50 – 60 minutes. Nutritional Analysis per Serving: Calories: 190 (2% from fat); carbohydrates: 49g; protein: 1g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 27mg Fresh Strawberry Sorbet (Makes about ten 1/2-cup servings) . 1 cup sugar . 1 cup water . 1/4 cup corn syrup . 1 quart fresh strawberries, stems removed, quartered . 4 tablespoons fresh lemon or lime juice Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and simmer without stirring until the sugar is completely dissolved. Transfer to a bowl and let cool completely. Combine the strawberries and lemon juice in a food processor fitted with a metal blade. Pulse to chop the strawberries, about 15 – 20 times, and then process until the strawberries are completely pureed. Press the strawberry puree through a fine mesh strainer to remove seeds. Combine the seedless strawberry puree with the cooled sugar syrup and corn syrup. Turn the machine on, pour the strawberry puree mixture into the freezer bowl through the ingredient spout and mix until thickened, about 50 – 60 minutes. The sorbet will have a “soft serve” texture. Nutritional Analysis per Serving: Calories: 96 (2% from fat); carbohydrates: 24g; protein: 0g; fat: 0g; saturated fat: 0g; cholesterol: 0mg; sodium: 1mg Lime Sherbet (Makes ten 1/2-cup servings) . 3 cups whole milk . 1 cup frozen limeade concentrate, thawed . 3 tablespoons sugar . Few drops green food coloring, optional Combine the milk, limeade concentrate and sugar in a blender or food processor fitted with a metal blade. Add green food coloring if desired. Turn the machine on, pour the mixture into the freezer bowl through the ingredient spout and let mix thicken for about 50 – 60 minutes. 8 Nutritional Analysis per Serving: Calories: 69 (0% from fat); carbohydrates: 10g; protein: 2g; fat: 2g; saturated fat: 0g; cholesterol: 10mg; sodium: 37mg Variations: Orange Sherbet: Combine 3 cups whole milk with 1-1/4 cups orange juice concentrate (thawed) and 2 tablespoons sugar in a blender or food processor until smooth. Freeze as directed. Pineapple Sherbet: Combine 1 cup fat free vanilla yogurt, 2 cups whole milk, 1 cup pineapple juice concentrate (thawed), and 3 tablespoons sugar in a blender or food processor until smooth. Freeze as directed. FROZEN YOGURT: Chocolate Frozen Yogurt (Makes eight 1/2-cup servings) . 1 cup whole milk . 6 ounces bittersweet or semisweet chocolate, chopped . 2 cups low-fat vanilla yogurt . 1/4 cup sugar Combine the milk and chocolate in a blender or food processor fitted with a metal blade and process until well blended and smooth, 20 – 30 seconds. Add the yogurt and sugar; process until smooth, about 15 seconds. Turn the machine on, pour the mixture into the freezer bowl through the ingredient spout and let mix thicken for about 50 – 60 minutes. Nutritional Analysis per Serving: Calories: 222 (0% from fat); carbohydrates: 36g; protein: 3g; fat: 8g; saturated fat: 64g; cholesterol: 4mg; sodium: 46mg Very Berry Frozen Yogurt (Makes about eight 1/2-cup servings) . 2 cups low fat vanilla yogurt . 1/2 cup whole milk . 1/4 cup sugar . 1 12-ounce bag frozen mixed berries, pureed and strained to remove seeds Combine the yogurt, milk, and sugar in a medium mixing bowl; using a hand mixer on medium speed, mix until sugar is dissolved, about 1-1/2 to 2 minutes. With the mixer ...

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