SORBETS

CITRUS SORBET

 2 cups raw sugar.  3-3/4 cups hot water.. 2-1/4 cups lime or lemon juice. 1 egg white, lightly beaten..

Dissolve sugar in hot water. Add remaining 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 6 cup

TROPICAL ICE

2 cups raw sugar.  3 cups boiling water.  3 oranges, peeled.  2 lemons, peeled. 1 banana, peeled. 1 papaya, peeled and seeded, cut in strips.

Dissolve sugar in hot water, cool. Assemble the Champion for juicing and juice the oranges and lemons.

Homogenize the banana and papaya. Combine all the ingredients and pour into a freezing tray and freeze solid. Cut the frozen mixture into strips to fit the feeding throat of the Champion. Homogenize the frozen strips. Serve at once.

Makes 6 cups.

KIWI SORBET

8 ripe kiwi fruit. 1 cup water. 1/2 cup sugar. 1 teaspoon lemon juice

Juice the kiwi fruit. Add back to the juice, 1 tablespoon of the pulp with seeds, to give a special fresh touch to the sorbet. Stir in water, sugar and lemon juice. Pout the mixture into a freezing tray and freeze until solid. Cut the frozen mixture into strips to fit the feeding throat. Homogenize the frozen strips. Serve at once.

Makes 1 quart.

QUICK GRAPE ICE

1 can (12 oz.) frozen grape juice concentrate.  3 cans water.

Reconstitute the juice and pour into a freezing tray and freeze solid. Chill the juicer, cutter, blank and bowl. Cut frozen mixture into strips to fit the feeding throat. Homogenize the frozen strips. Serve at once.

Makes 6 cups.

Any variety of frozen juice concentrate can be substituted for grape juice for a tasty variation.