OCR Text |
Show SCARLET STRAWBERRY SORBET Wait until strawberries are at their ripest to make this explosively flavorful and colorful sorbet. 2 pints ripe strawberries, hulled and halved 1 cup Simple Sugar Syrup (see recipe) 2 tablespoons fresh lemon juice 1. Puree the strawberries in the bowl of a food processor with 1/4 cup sugar syrup. 2. Transfer the puree to an ice cream maker along with the remaining syrup and the lemonjuice; freeze according to the manufacturer’s instructions. Makes 4 cups. Per 1/2 cup: 103 calories, 25g carbohydrates, .5g protein, .3g fat, no cholesterol. SIMPLE SUGAR SYRUP Use this basic sugar syrup to make all your sorbets. 4 cups granulated sugar 4 cups water icerteey- Place the sugar and the water in a saucepan;bring to a boil. Reduce the heat and simmer gently until the sugar has dissolved, about 5 minutes. Cool to room temperature. Can be used immediately or refrigerated indefinitely in a covered container until needed. aro clin40h8re Makes 5 cups. Per 2 tablespoons: 77 calories, 20g carbohydrates, no protein, no fat, no cholesterol. JUNE CHERRY SAUCE Once you makethis sauce,it will keep for up to 6 weeks in the refrigerator. 1'/2 pounds bing cherries, pits and stems removed 1'/2 pounds granulated sugar 3/4 cup water 1/4 teaspoon almond extract 1 tablespoon fresh lemon Juice 1. In a medium-sized, nonreactive heavy saucepan,alternate layers of cherries and sugar. Set aside and allow the cherries to macerate for at least one hour. 2. Add water and almond extract to the saucepan and bring the cherries to a boil over high heat, stirring occasionally. Reduce heat slightly and simmerfor 15 minutes or until the mixture starts to thicken, skimming off any foam that rises to the surface. Stir in the lemon juice and cool to room temperature. Refrigerate until time to use. Makes 4 cups. Per 2 tablespoons: 97 calories, 25g carbohydrates, .3g protein, .2g¢ fat, no cholesterol. SUNNY PINEAPPLE SAUCE Make this sauce no more than 24 hours ahead, as it can ferment. Refrigerate, covered, once it cools. ; = pi naden and cored ar :"tabnapelen fines chopped crystallized ginger 1. Cut the pineapple into a 1/4-inch dice, saving the juices. Place in a nonreactive heavy saucepan along with any reserved juices; add sugar and ginger. 2. Bring to a boil, reduce heat to medium and cook at a gentle boil, stirring occasionally, for 15 minutes or until the sauce thickens slightly. Cool to room tem- perature. Refrigerate, covered, for up to 24 hours. Makes 3 cups. Per 2 tablespoons: 67 calories, 17g carbohydrates, .3g protein, 3¢ tat, no cholesterol. CHOCOLATE SAUCE This sauce can be madeasfar ahead as you'd like. Just reheat it in a double boiler before serving. Liqueurs, such as amaretto or Grand Mamier, maybe substituted for the pure vanilla extract. +} 12 ounces best-quality bittersweet chocolate icup heavy cream 2 teaspoons pure vanilla extract 1. Finely chop the chocolate andsetaside. 2. Place the cream in a heavy saucepan and scald it. Removefrom heat just before the cream boils. 8. Add the reserved chopped chocolate and the vanilla; whisk until smooth. Makes 2 cups. Per 2 tablespoons: 155 calories, tig carbohydrates, 2g protein, 14g tat, 20mg cholesterol. PAGE 12 - JUNE 30, 1996 - PARADE MAGAZINE |