Ice Cream Recipe

Address: 3320 E Birch Street Brea CA 92821 USA
Tel: 866-WHYNTER Fax: [phone] WebSite: www.whynter.com E-mail: [e-mail]
By 1676 there were 250 official limonadiers, sellers of ice creams and water ices,
in Paris
Watermelon Sorbet
½ watermelon, approximately
1 cup simple syrup
2 tablespoons fresh lemon juice
Remove the seeds and rind from enough watermelon to make 3 ½ cups of purée in
a food processor. Stir in the simple syrup and lemon juice.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Mango Sorbet
It is worth the added trouble of pushing the mixture through a sieve to give you
this vibrant, silky hint of the tropics.
4 ripe mangoes
1 cups simple syrup
¼ cup fresh lemon juice
Peel and pit the mangoes. Purée in a food processor. You should have about 3 ½
cups of purée. Stir in the simple syrup and lemon juice. Force the mixture through
a fine sieve.
Pour the mixture into the bowl of the ice cream maker and freeze. Please follow
the manufacturer’s instructional manual.
Fresh Pineapple Sorbet
1 small ripe Hawaiian pineapple
1 cups simple syrup
2 tablespoons fresh lemon juice
Peel, core and cube the pineapple. Place the cubes in a food processor and process
until very smooth and frothy. You should have 2 ½ cups. Stir in the simple syrup