65
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.
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. Quantities can be increased to
1 cup sugar, 1 cup water, 500g raspberries,
2 tablespoons lime juice. Mixture will make
approximately 1 litre sorbet once churned.
FROZEN YOGURT
Quick frozen Yogurt
Makes approximately 1 litre
Ingredients
750 g flavoured yogurt of your choice
Method
1. Place yogurt into the ice cream bowl.
Set ice cream maker to desired setting and
churn.
2. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Yogurt Berry Freeze
Makes approximately 1 litre
Ingredients
500 g fresh strawberries
2 cups natural yogurt
½ cup caster sugar
Method
1. Blend or process strawberries until pu-
reed. Remove seeds if desired by pushing
through a fine sieve.
2. Combine strawberries, yogurt and sugar
into the ice cream bowl. Set ice cream ma-
ker to desired setting and churn.
3. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Banana Frozen Yogurt
Makes approximately 1 litre
Ingredients
1 ½ cups mashed ripe bananas (about
3 large)
2 teaspoons lemon juice
2 cups vanilla yogurt
1 - 2 tablespoons honey, to taste
Method
1. Combine banana, lemon juice, yogurt
and honey into the ice cream bowl. Set ice
cream maker to desired setting and churn.
2. Once mixture is frozen transfer to a free-
zer safe container and freezer for up to 1
week.
Lemon Honey Frozen Yogurt
Makes approximately 1 litre
Ingredients
1
/
3 cup lemon juice
¼ cup honey
2½ cups vanilla yogurt
Method
1. Combine lemon juice and honey in a
small saucepan. Cook over a low heat until
the honey has melted. Remove from heat.
Refrigerate until cold.
2. Combine honey mixture and yogurt in
a jug; mix well. Pour mixture into the 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.
