Ovation OV8088 User manual
IMPORTANT SAFETY REMINDERS
1. This appliance should be for domestic use only, as described in this users’ guide. Please ensure
that this manual is fully understood before using the appliance.
2. This appliance is not intended for use by persons (including children) with reduced physical,
sensory or mental capabilities or lack of experience and knowledge, unless they have been given
supervision or instruction concerning use of the appliance by a person responsible for their safety.
Children should be supervised to ensure that they do not play with the appliance.
3. Check that the mains voltage corresponds with the rating of the appliance.
4. This appliance is not intended to be operated by means of an external timer or separate remote
control system.
5. After use, before cleaning or in case of defaults, always unplug the appliance.
6. To protect against electric shock, do not immerse cords, plugs or appliance in water or any liquid.
7. Place the appliance on a flat surface.
8. Unwind the power cord completely.
9. Make sure that the power cord does not hang over the edge of the working top.
10. IMPORTANT NOTE: Do not exceed the maximum filling quantity (maximum should only be
HALF of the ice cream bowl volume) as the ice cream expands during freezing.
11. Always fill the ingredients into the removable ice cream bowl--never directly into the recess of the
compressor housing.
12. Do not place your fingers or hold any tools or cutlery into the jug while in operation as this may
result to injury.
13. Only use the appliance when properly assembled.
14. During operation, the ventilation slots of the compressor housing (as well as the motor set) must
be free and uncovered and clear of obstruction.
15. Do not use the appliance with accessories of other machines.
16. Do not use any sharp objects to take out the ice cream. Only use plastic or wooden spoons or
spatulas.
17. Check the plug and power cord regularly for wear and damage. In case of any fault, please send
the appliance for inspection/repair.
18. During transportation, the incline angle of the cabinet should not be over 45°. Do not turn the
machine upside down, as this may damage the compressor and sealed system.
19. Cleaning and user maintenance should never be made by children, unless supervised.
20. Do not store explosive substances such as aerosol cans with a flammable propellant in this
appliance.
21. If the supply cord is damaged, it must be replaced by the manufacturer or its service agent or a
similarly qualified person in order to avoid any hazard.
22. Please adhere to local regulations regarding disposal of the appliance for its flammable blowing
gas.
23. WARNING - Do not use mechanical devices or other means to accelerate the defrosting process,
other than those recommended by the manufacturer.
24. WARNING - Do not damage the refrigerant circuit.
25. WARNING - Do not use electrical appliances inside the food storage compartments of the
appliance, unless they are of the type recommended by the manufacturer.
The manufacturer will not be liable in the event of incorrect assembly, improper or incorrect use or if
repairs are carried out by unauthorized third parties.
PARTS
1. Motor set
2. Socket
3. Control panel
4. Housing
5. Mixer
6. Removable bowl
7. Scoop
8. Plug
FEATURES
* Professional built in compressor--NO need to pre-chill or freeze.
* Transparent lid allows you to add nuts or fruits during the ice cream process--perfect for adding
chocolate chips or fresh fruit
* 1 litre removable bowl
* This appliance makes ice Creams, frozen yogurts, sorbets, Italian Ices, chilled soups and frozen
slush drinks in 40 to 60 minutes.
* LCD display shows how much time left for the ice cream making process.
BEFORE USING THE ICE CREAM MAKER
1. Always place the Ice Cream Maker upright and on a flat surface. After positioning your appliance,
let it sit for 2 hours before using it. This is for the built-in compressor to provide its best performance.
Note: Try to keep the unit in one place because the compressor does not like being moved
constantly. If you do move it, then wait 2 hours before use.
2. To ensure proper ventilation for your Ice Cream Maker, allow 150 mm of space around the top, the
back and on each side of the machine. Do not install the appliance near an oven, radiator, or any other
heat source.
3. Remove all packing material and carefully check your Ice Cream Maker to ensure that it’s in good
condition and that there is no damage to its power cord and plug.
4. Before use, thoroughly clean all parts that will come in contact with your ingredients, including the
bowl, mixing blade, transparent lid, refill lid, measuring cup and scooper.
Note: Dry the removable bowl thoroughly inside and out to avoid ice forming too quickly.
Make sure the fixed bowl is dry as well.
TIPS WHEN PREPARING FOR YOUR ICE CREAM
1. If you want to enjoy your ice cream quicker, use fewer ingredients.
2. Chilled ingredients will speed up the process, so it is suggested to refrigerate your
Ingredients before use--not too long though, otherwise they will solidify too quickly.
3. You could start by pouring just a tablespoon or two of alcohol (spirits like gin or vodka) or even
salty water into the cooling chamber (not the removable bowl!). This will speed up the chilling
process by a few minutes. You can wipe some alcohol with a paper towel on the inside of the
removable bucket, including the base. This helps stop really hard ice cream sticking to the sides and
base but will not affect the taste of the dessert.
4.If the ingredients must be cooked, do this a day in advance as ingredients must be cooled down
before filling it into the machine.
CONTROL PANEL
HOW TO USE YOUR ICE CREAM MAKER
1. Fill the ingredients into the removable bowl.
Note: Do not exceed the maximum filling quantity of 1/2 of the bowl volume, as the ice cream
will get more volume during freezing.
2. Place the removable bowl into the recess of the compressor housing.
Note: Make sure the handle of the removable bowl is directly at the opposite side of the
socket as sketch below
3. Place the mixer in the middle of the removable bowl and mix the ingredients by hand for a while.
4. Place the motor set onto the bowl and make sure that it is in contact with the socket on the housing
well.
5. Plug into the power socket. The display will illuminate, and show 00:00
6. Ice Cream Making Time Setting
Select the desired freezing time by repeatedly pressing the TIMER button. It starts from 10
minutes and 10 minutes is added by each press. 60 minutes is the maximum setting. It is suggested to
set it at 30 to 60 minutes.
Note: Whenever the machine is running, you can increase operating time by pressing the
TIMER button repeatedly. 10 minutes is added each press of the button until it reaches the
maximum 60 minutes shows on the display.
7. Switch on the Unit
Press ON/OFF button. The MIXING indicator switches on, mixer moves around.
Note: To operate the appliance you must have the cover lid in place.
8. About seconds later the indicator CHILLING switches on and the unit starts chilling. The display
shows the remaining preparation time
Note: During operation, the appliance can be stopped at any time by pressing the ON/OFF
button.
9. The appliance turns off automatically with beeps after the preselected time. Both CHILLING and
MIXING indicators are extinguished and display will show 00:00.
Note: When ice cream is ready, it should be consumed within 10 minutes or stored in a
freezable container in the freezer (It is suggested that the removable bowl not be placed in the
refrigerator).
Do not store the ice cream in the freezer for more than a few days.
If the ice cream is not hard enough, you can repeat steps 7 and 8.
10. Please unplug the appliance before you enjoy your ice cream, and then remove the motor block,
take the ice cream bowl out and remove the mixer from the ice crea, and scoop the ice cream from the
bowl to your plate or cup.
Note: Do not use any sharp tools but preferably plastic or wood spoons or spatulas.
11. Extended Chilling Procedure
If the ice cream is well prepared and the unit is not unplugged, the unit will move into the extended
chilling procedure 10 minutes after the beeps. The unit will refreeze (no mixing) every 10 minutes. This
extended chilling function will last up to 60minutes, then returns to default mode.
12. If the compressor stops for any reason, wait 3 minutes and then restart as this will protect the
compressor better.
GENERAL USE
1. There will be a variation in the time it takes for a batch to freeze depending on the amount and on
the temperature of ingredients used.
2. Remember, the more you churn your ingredients the slower the chilling process because you are
continuing to agitate the mix and introduce air bubbles, which insulate the content. That’s why you
should stop the churning when the ice cream begins to thicken after about 30 minutes and then leave
to chill in the unit or your freezer.
3. When the ice cream has reached the correct consistency, the paddle will slow down until it locks up.
At this point, stop the blade by pressing the ON/OFF button, even if the countdown has not finished,
and remove the paddle to prevent it from freezing in the mix.
MAINTENANCE
1. Clean the machine frequently. When cleaning, unplug the unit and remove the ice cream. Use a
diluted solution of water and vinegar to clean the inside and the outside surface of the Ice cream
maker. Do not spray your appliance with chemicals or diluted agents such as acids, gasoline or oil.
Rinse thoroughly before starting.
2. Remove the mixing blade assembly from the appliance before washing the assembly.
3. Always unplug the unit from the outlet when not in use.
4. Do not spill on or immerse cord plugs, main housing, motor assembly or other electrical parts of this
appliance in water or other liquid.
5. Do not let cord hang over edge of table or counter or touch hot surfaces.
6. Be certain unit is “off” before inserting or removing plug from wall outlet.
7. Keep hands and utensils out of container while operating to prevent the possibility of personal injury
or damage to the appliance. A scraper may be used, but must be used only when the appliance is not
running.
TROUBLESHOOTING
Problem
Reasons and Solutions
Mixer is not
turning
Reason
1.The motor block is not well connected
2.Too much hard ingredient added
3.The ingredient is too frozen
4.Wire connection is loose
5.Motor is broken
Solution
1.Reconnect the motor block
2.Take out some hard ingredient
3.Stop the unit for a while and then restart
The ice cream
is too hard
Reason
Chilled it for a long time
Solution
Take the bowl out and allow it to defrost but remember
not to re-freeze it once it has softened
The mix is not
hardening
Reason
1.Too much ingredients
2.The fan motor is not working
3.The refrigerant is leaking
Solution
1.Take out some of the ingredients
2.Call for service
The mix is too
soft
Reason
1.Too much ingredients
2.Room or ingredient temperature is too high
Solution
1.Take out some of the ingredients
2.Make sure there is no heat source around the unit
and the ingredient is not too warm before you pour it
into the bowl
3.Use alcohol or salty water between removable bowl
and fixed bowl
Compressor
is not working
right away
after restart
Reason
This is the compressor’s self-protection function.
This useful delay function allows the refrigerant to
settle in order to protect the compressor from damage
if the machine is switched on and off during operation.
So when you press the ON/OFF button again you’ll
see the MIX light come on. After that time you’ll hear
the compressor start up again.
Similarly, if the POWER button is pressed during
operation or power is cut off from the machine please
WAIT 3 minutes before operating the machine again
so the compressor is protected from damage
MORE TIPS
In the following you will find some general information for the preparation of ice cream as well as some
basic recipes. You will find a lot of good cooking books in good bookstores.
The ice cream smells best when it’s fresh. Homemade ice cream does not contain any
preservatives and is thus best for immediate consumption or within a day or two.
If you want to store the ice cream for some time, you should add 20gm of ice cream base, which
avoids the formation of big ice crystals.
Only use ripe fruits for fruit ice cream.
Fruit pieces or berries should be added at the end of the freezing procedure.
Only use very fresh eggs.
You can replace milk with cream or cream with milk.
The more cream used, the softer the ice cream will be.
Sugar can be replaced by honey, syrup or sweetener (not in case of soft ice cream).
Milk can be replaced by soy milk.
If you want hard ice cream, place ingredients for about 15-30 minutes in the freezer before filling it
into the ice cream bowl, or just select longer freezing time.
The ingredients must be well cooled before putting them into the ice cream bowl. The cooler the
ingredients, the shorter the preparation/process time.
Ice cream will lose taste and quality if stored too long.
To preserve the ice cream for a certain time, do not leave it in the removable bowl of your
machine. Instead, place it in a container with a lid that can be sealed.
Melted ice cream should be consumed immediately and should not be frozen again.
SPECIFICATIONS
Power: 220-240V, 50Hz, 150W
Volume: 1.0Litre
Max. filling quantity: 500ml
Refrigerant: R600a/16gm
Dimension(WxDxH): 386*285*305mm
Net Weight: 8.8kg
Power cord: 950mm
9
RECIPES FOR YOUR ICE CREAM MAKER
VANILLA ICE CREAM
1 cup whole milk
3/4 cup granulated sugar
2 cups heavy cream
1 /2 tsp pure vanilla extract, to taste
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until
the sugar is dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla to taste.
Turn machine on, pour mixture into freezer bowl through ingredient spout and let mix until thickened,
about 50-60 minutes.
Nutritional analysis per serving:
Calories 239 (68% from fat) . carbo. 17g . pro 2g . fat 18g . sat. fat 11g . chol. 69mg . sod. 30mg
Variations:
Mint Chip: Omit the vanilla and replace with 1 to 1-1/2 teaspoons pure peppermint extract (to
taste). Chop your favorite 4-ounce bittersweet or semi-sweet chocolate bar into tiny uneven pieces.
Add the chopped chocolate during the last 5 minutes of mixing.
Butter Pecan: Melt 1 stick unsalted butter in a 10-inch skillet. Add 1 cup roughly chopped
pecans and 1 tsp kosher salt. Cook over medium to low heat, stirring frequently until the pecans are
lightly browned. Remove from heat, strain (the butter will have a pecan flavor and may be reserved
for another use). Allow the pecans to cool completely. Add the toasted buttered pecans during the
last 5 minutes of mixing.
Cookies and Cream: Add 3/4 cup coarsely chopped cookies or your favourite candy
(chocolate chip, Oreos., Mint Oreos., etc.) during the last 5 minutes of mixing.
Makes ten 1/2-cup servings.
BASIC CHOCOLATE ICE CREAM
1 cup whole milk
1/2 cup granulated sugar
240g (8 oz) bittersweet or semi-sweet chocolate, broken into 1/2-inch pieces
3/4 cup heavy cream
1 tsp pure vanilla extract
Heat the whole milk until just bubbling around the edges (this may be done on the stovetop or
in a microwave). In a blender or food processor, pulse to process the sugar with the chocolate until
the chocolate is very finely chopped. Add the hot milk. Process until well blended and smooth.
Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream
and vanilla to taste.
10
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 370 (60% from fat) . carbo. 34g . pro 3g . fat 25g . sat. fat 11g . chol. 65mg . sod. 31mg
Variations:
Chocolate Almond: Add 1/2 tsp pure almond extract along with the vanilla. Add 1/2 - 3/4 cup
chopped toasted almonds or chopped chocolate-coated almonds during the last 5 – 10 minutes of
freezing.
Chocolate Cookie: Add 1/2 - 1 cup chopped cookies during the last 5 minutes of freezing.
Chocolate Fudge Brownie: Add 1/2 - 1 cup chopped day-old brownies during the last 5
minutes of freezing.
Chocolate Marshmallow Swirl: When removing the ice cream to a container for freezing,
layer it with dollops of your favorite chocolate sauce and scoops of marshmallow crème (fluff).
Makes ten 1/2-cup servings.
FRESH STRAWBERRY ICE CREAM
250g (1 pint) fresh ripe strawberries, stemmed and sliced
3/2 tbsp freshly squeezed lemon juice
1 cup sugar, divided
1 cup whole milk
2 cups heavy cream
1 tsp pure vanilla extract
In a small bowl, combine the strawberries with the lemon juice and 1/3 cup of the sugar; stir
gently and allow to the strawberries to macerate in the juices for 2 hours.
In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until
the sugar is dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream plus any
accumulated juices from the strawberries and vanilla. Turn the machine on, pour mixture into
freezer bowl through ingredient spout and let mix until thickened, about 50 – 60 minutes. Add the
sliced strawberries during the last 5 minutes of freezing.
Note: this ice cream will have a “natural” appearance of very pale pink; if a deeper pink is
desired, sparingly add drops of red food coloring until desired color is achieved.
Nutritional analysis per serving:
Calories 222 (61% from fat) . carbo. 20g . pro 2g . fat 15g . sat. fat 10g . chol.57mg . sod.26mg
Makes ten 1/2-cup servings.
11
FRESH LEMON SORBET
2 cups sugar
2 cups water
1 cup freshly squeezed lemon juice
1 tbsp finely chopped lemon zest *
Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat.
Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 – 5 minutes. Cool
completely. This is called a simple syrup and may be made ahead in larger quantities to have on
hand for making fresh lemon sorbet. Keep refrigerated until ready to use.
When cool, add the lemon juice and zest; stir to combine. Turn the machine on, pour the lemon
mixture into freezer bowl through ingredient spout and mix until thickened, about 50 – 60 minutes.
Note: When zesting a lemon or lime use a vegetable peeler to remove the colored part of the
citrus rind.
Nutritional analysis per serving:
Calories 204 (0% from fat) . carbo. 52g . pro .19g . fat 0g . sat. fat 0g . chol. 0mg . sod. 2mg
Variation:
Fresh Pink Grapefruit Sorbet: Substitute 1-1/2 cups freshly squeezed pink grapefruit juice for
the lemon juice, and 1 tbsp finely chopped grapefruit zest for the lemon zest. Add 1/4 cup Orgeat
Syrup to the mixture (Orgeat Syrup is used for cocktails such as a MaiTai or Scorpion and can be
found with the drink mixers in most grocery stores).
Makes ten 1/2-cup servings.
CHOCOLATE FROZEN YOGURT
1 cup whole milk
180g (6 oz) bittersweet or semisweet chocolate, chopped
2 cups low-fat vanilla yogurt
1/4 cup sugar
Combine the milk and chocolate in a blender or food processor and process until well blended
and smooth, 20 – 30 seconds. Add the yogurt and sugar; process until smooth, about 15 seconds.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
Nutritional analysis per serving:
Calories 222 (31% from fat) . carbo. 36g . pro 3g . fat 8g . sat. fat .64g . chol. 4mg . sod. 46mg
Makes ten 1/2-cup servings.
12
BANANA ICE CREAM
3 ripe bananas
100g sugar
350ml milk
100ml crème fraiche
Mix everything together in a bowl or food processor. Sieve through to remove all traces of lumps.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
BANANA AND STRAWBERRY ICE CREAM
2 bananas, ripe
100g sugar
350ml milk
100ml crème fraiche
100g strawberries
Mix together the bananas, the sugar, the milk and the crème fraiche in a bowl or food processor.
Sieve through the mixture to remove any traces of lumps.
Gently mix the juice and the strawberries (you can leave small chunks of strawberry in the
mixture). Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix
until thickened, about 50 – 60 minutes.
Taste the banana & strawberry ice cream to see if it has a good consistency.
Tip: For a richer and creamier mixture use icing sugar.
LEMON ICE CREAM
150ml water
2 large lemons, (the zest/juice)
175g powder sugar
2 egg whites
300ml crème fraiche
In a casserole dish or saucepan, heat the lemon zest, lemon juice, water and sugar. Stir well
and bring to the boil, let simmer for 5 minutes.
Beat the egg whites until stiff whilst slowly adding the warm syrup mixture.
Leave to cool down before adding the cream.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
13
CARAMEL AND MACADAMIA ICE CREAM
2 eggs
60g sugar
400ml milk
100ml crème fraiche
200g macadamia nuts
Caramel sauce
Separate the yolk from the egg whites. Beat the yolk with half of the sugar until you get a pale
white mixture.
Ensure the egg whites are beaten until they reach a stiff peak.
Blend the two mixtures together before adding the milk, crème fraiche in a bowl.
Mix in the pre-chopped nuts and caramel sauce.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
Make sure you mix the ice cream and nuts one more time before storing in the freezer.
HONEY ICE CREAM
4 egg yolks
50g caster sugar
60g honey
400ml milk
200ml thick crème fraiche
Optional: vanilla seeds
Bring the milk to the boil (with the vanilla seeds if you’ve decided to add them).
In a bowl, beat the yolks and sugar until you get a pale white mixture. Pour the milk into the bowl
and mix thoroughly.
Transfer the mixture into a casserole dish or saucepan.
Stir the mixture on medium heat until it begins to form a thin coating on the back of a wooden
spoon (make sure the mixture doesn’t boil!).
Add the honey, then the crème fraiche and leave to cool down.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
14
VANILLA COCONUT ICE CREAM
200ml almond milk
200ml rice milk
100ml crème fraiche
1 vanilla pod
65g sugar
In a small bowl, split the vanilla pod and scrape out all the seeds.
In a casserole dish or saucepan, pour in the rice milk and the almond milk. Then add the sugar,
the crème fraiche and the vanilla seeds.
Bring to the bowl before leaving to cool down.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 3 hours.
Serves 4.
LIGHT COFFEE ICE CREAM
100ml milk
25ml 15% cream
45g aspartame or artificial sweetner
2 eggs
5ml strong coffee or 1 shot of espresso
Beat the eggs with the milk, artificial sweetener and coffee. Whisk in the cream. Make sure that
everything is mixed well together before putting in the ice cream machine.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
PRALINE ICE CREAM
6 egg yolks
100g sugar
400ml milk
100ml thick crème fraiche
100g praline / nut paste
Bring the milk to the boil and add the praline paste just before it simmers. In a bowl, beat the
egg yolks and sugar until you get a pale white consistency.
Transfer the milk into the bowl and mix thoroughly together. Pour the mixture into a casserole
dish and stir on a medium heat until a thin coating appears on the back of a wooden spoon (do not
15
boil the mixture!).
Add the crème fraiche and leave to cool down.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
BLACKCURRANT ICE CREAM
500g blackcurrants
10ml crème de cassis liqueur
125g icing sugar
300ml crème fraiche
Make sure the blackcurrants have been washed and all their stems removed before crushing
them into a paste. Strain through a non-metallic sieve (to prevent any flavour modifications).
Take 200g of the pulped blackcurrants and add 125g of icing sugar to them.
Add the 300ml of crème fraiche before splashing over the liqueur.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
NUTELLA ICE CREAM
220g nutella
4 eggs
1 carton double cream
20g sugar
20ml water
Pinch of salt
Separate the egg whites from the yolks, keeping just 2 out of the 4 egg whites.
Make a syrup using just water and sugar. To do this, on high heat bring the ingredients to a boil
and then leave for 30 seconds in the saucepan, afterwhich the syrup should be ready.
Leave to cool down then pour on top of the egg yolks. Blend together using a hand mixer until
you get a white consistency.
Build stiff white peaks with the 2 egg whites and add a pinch of salt before putting aside.
Beat the double cream to make it smoother before putting it in the freezer on a flat surface for
approximately 10 minutes.
Mix the prepared syrup and egg yolks together with the Nutella. Then add the stiff peaked egg
whites and then the smoothened double cream.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
16
CHERRY ICE CREAM
500g cherries
100g sugar
100ml kirsch liqueur
1/2 litre milk
1 vanilla pod
6 egg yolks
30g butter
100ml crème fraiche
Wash, stem and pit the cherries. In a bowl, sprinkle the cherries with the sugar and add the
kirsch liqueur. Leave this to soak for half a day.
Bring the milk to the boil and add the vanilla pod. Beat the egg yolks and pour on top of the milk
little by little, turning each time.
Add small pieces of butter to the mixture and gently reheat whilst stirring in the pan (do not let it
boil). When you are satisfied with the consistency, leave the mixture to cool down.
Whip the crème fraiche before stirring with the soaked cherries.
Add everything together in the machine’s freezer bowl through the ingredient spout and let mix
until thickened, about 50 – 60 minutes.
Just before serving, garnish the ice cream with any leftover cherries you have.
STRAWBERRY SORBET
1kg strawberries
250g sugar
1 juiced orange
1 juiced lemon
Remove the hulls of the strawberries and cut them into halves.
In a casserole dish or saucepan heat the strawberries in a little bit of water to extract some of
their own liquid content. Drain the strawberries in a sieve.
Mix the strawberries together with the citrus juices and the sugar.
Carefully percolate the juice and leave to cool down.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
The recipe can also be used for raspberry sorbet.
17
PEACH / PEAR SORBET
4 peaches
300g sugar
Wash the peaches before adding them to a pan of water with the sugar. Heat the peaches for
35 - 45mins to ensure they are poached through.
Keep 40ml of the peaches’ syrup. Peel and stone the peaches in the pan.
Reheat the syrup so that it reduces to half its size. Then mix the syrup with peaches and mush
into a juice. Leave to cool down.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
This recipe can be followed for a pear sorbet. The pears need to be peeled beforehand and
their stalks disposed of.
MELON SORBET
750ml melon juice (about 3 melons)
200g – 300g sugar
1 lemon, juiced
Dig out and mush the melons into a pulp. Mix together with the lemon juice and sugar.
Taste the mixture to see if more sugar needs to be added.
Turn the machine on, pour mixture into freezer bowl through ingredient spout and let mix until
thickened, about 50 – 60 minutes.
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