SHERBETS

Instant All-Fruit Sherbets

For fresh fruit instant sherbets, all that is needed is the fruit. Use any type of fruit and try different combinations. Clean the fruit and cut into sections to fir the feeding throat of the Champion. Freeze the fruit solid before running it through the Champion. Homogenize the frozen pieces. If the fruit is extremely tart, add a little sweetener to the homogenized mixture.

OR

Homogenize the fresh fruits first, freeze solid in freezing trays and cut into strips to fit the feeding throat of the Champion. Homogenize the frozen pieces. Serve at once. With this method, it is easier to determine if the fruits need a sweetener, and it can be added before the freezing of the fruits.

The following sherbet recipes contain Soyamel. This is a powdered milk made from soya beans. Any brand of powdered soya bean milk or other powdered milk may be used. The Lecithen Granules in the recipes are optional, but they will produce a creamier textured sherbet.

Frozen sherbet mixes may be stored in freezer bags for future use. This is a handy way to use up an abundance of seasonal fruit.

Sherbets will be thicker and creamier if the juicer body, cutter, blank and bowl are chilled before homogenizing the frozen mixes. This is easily done by placing the parts in the refrigerator for about 30 minutes before using.

Note: Do not place parts in freezer to chill.

APPLE SHERBET

2-1/2 cups apple juice.  2 tablespoons Lecithen Granules (optional).   1/2 cup water.   3 tables Soyamel.  1 teaspoon vanilla.  3 tablespoons raw sugar

Thoroughly combine all ingredients. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once

Makes 1 quart.

GRAPE SHERBET

3 cups grape juice.  2 tablespoons Lecithen Granules (optional).  3 tablespoons of Half & Half OR Milk Substitute. 1 teaspoon vanilla.  1/4 cup raw sugar

Any variety of grape may be used in this recipe. If the flavor seems too strong the juice may be diluted. Thoroughly combine all ingredients. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 1 quart.

BERRY SHERBET

2 cups berries (any variety).  1-1/2 cups water. 1 tablespoon lemon juice.  2 tablespoons of Half & Half OR Milk Substitute.  2 tablespoons Soya. 1 teaspoon vanilla.  1/2 cup raw sugar

For a sherbet containing the seeds, homogenize the berries first in the Champion (not necessary if using a blender). For a seedless sherbet, run the berries through the juicer with the screen in place.

Thoroughly combine all ingredients in a blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 1 quart

LEMON SHERBET

Grated rinds of 2 lemons.  6 tablespoons lemon juice OR the juice of 3 lemons (use Champion made lemon juice for added tang.  1-1/2 cups water.  2 tablespoons Lecithen Granules.  3 tablespoons of Half & Half OR Milk Substitute. 1 teaspoon vanilla.  1/4 cup raw sugar. 1 cup water.

Thoroughly combine all ingredients in a blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 1 quart.

ORANGE SHERBET

1 small can frozen orange juice.  2 cups water, OR 3 cups fresh orange juice (peel the oranges, and juice in the Champion.)  1/4 cup raw sugar.  2 tablespoons Lecithen Granules (optional).  2 tablespoons of Half & Half OR Milk Substitute.  1/2 teaspoon vanilla.  1/2 cup water.

Thoroughly combine all ingredients in a blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 1 quart.

PEACH SHERBET

2 cups homogenized peaches (2-1/2 cups sliced).  1-1/2 cups water.  2 tablespoons Lecithen Granules (optional).  2 tablespoons of Half & Half OR Milk Substitute. 1/2 cup raw sugar. 1 teaspoon vanilla.

Homogenize the peaches with the Champion Juicer and add the other ingredients. Beat well after each addition, OR, mix the ingredients in a blender.

Pour mixture into freezing trays and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 1 quart.

PINEAPPLE AND APRICOT SHERBET

3/4 cup homogenized pineapple.  3/4 cup apricot puree.  1-1/2 cups water.  2 tablespoons Lecithen Granules (optional).  2 tablespoons of Half & Half OR Milk Substitute. 1 teaspoon vanilla.  1/2 cup raw sugar.

Pour the pineapple and apricot puree into a blender or mixing bowl. Add the rest of the ingredients and beat well. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once

Makes 1 quart.

PINEAPPLE SHERBET

2 cups homogenized pineapple. 1-1/2 cup water.  2 tablespoons Lecithen Granules (optional).  2 tablespoons of Half & Half OR Milk Substitute. 1 tablespoon lemon juice. 1 teaspoon vanilla. 1/2 cup raw sugar.

Thoroughly combine all ingredients in a blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 1 quart.

WATERMELON SHERBET

3 cups watermelon juice. 2 tablespoons Lecithen Granules (optional). 3 tablespoons of Half & Half OR Milk Substitute. 1 teaspoon vanilla.  3 tablespoons raw sugar.

Thoroughly combine all ingredients in a blender or mixing bowl. Pour mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 3-1/2 cups

GINGERED PEACH/PEAR SHERBET

2 cups peeled, cored and sliced peaches or pears.  1/2 peeled lemon chunked.  1/2 inch piece fresh ginger root, thinly sliced.  1/2 cup raw sugar.

Freeze the peaches or pears solid. Homogenize the frozen pieces with the ginger and the lemon. Stir in sugar to taste, if desired. Serve immediately.

Makes 2 cups