Information

Make Your Own Diabetic Sorbets

1. Apple Cider Sorbet
2. Chocolate Sorbet
3. Cinnamon Sorbet

Chocolate Sorbet

2 c. water
1 c. cocoa
1 c. artificial sweetener
1 egg white

Combine water, cocoa and sweetener in saucepan over medium heat, stirring until well dissolved.

In a small bowl pour a small amount of your cocoa mix into the bowl and whisk in the egg white slowly, which will bring the temperature of your egg up slowly without cooking it in slivers, add the entire mix to your saucepan. (This process is called Tempering. If you do not temper your egg white, you will end up with scrambled eggs in your sorbet!)

Remove from heat, refrigerate. Churn in your ice cream maker (follow manufacturers Directions for your machine.)
 

Cinnamon Sorbet

6 regular size cinnamon sticks (approx 3 1/2" long each), broken into small pieces
2 c. water
1 c. artificial sweetener
1 egg white

In small saucepan combine the water and cinnamon, Cover and simmer on low heat for 35-40 minutes. Carefully strain the cinnamon water and add 1 c. of artificial sweetener, stirring until dissolved.

In a small bowl pour a small amount of your cinnamon mix into the bowl and whisk in the egg white slowly, which will bring the temperature of your egg up slowly without cooking it in slivers, add the entire mix to your saucepan. (This process is called Tempering. If you do not temper your egg white, you will end up with scrambled eggs in your sorbet!)

Remove from heat, refrigerate. Churn in your ice cream maker (follow manufacturers Directions for your machine.)

 Apple Cider Sorbet

2 c. Apple Cider
1 cup artificial Sweetener
1 tsp Lemon Juice
1 egg white

In small saucepan combine cider and artificial sweetener, stirring until dissolved. Add Lemon juice.

In a small bowl pour a small amount of your cider mix into the bowl and whisk in the egg white slowly, which will bring the temperature of your egg up slowly without cooking it in slivers, add the entire mix to your saucepan, whisking well.
(This process is called Tempering. If you do not temper your egg white, you will end up with scrambled eggs in your sorbet!)

Remove from heat, refrigerate. Churn in your ice cream maker (follow manufacturers Directions for your machine.)



Tips- adding egg white gives your sorbet a nice light body. Failure to add the egg white properly will result in frozen cubes that aren't much fun to eat.