Fruit Sorbet Claymont DE
- Helpfulness of Staff 3
- Cleanliness 4
- Store Layout 4
- Quality of Items 4
- Checkout 4
Bakery,Deli,floral,meat,produce,seafood,Sushi bar, DVDPlay Kiosk,Coinmaster,I.B.T./WSFS Branch
Mon - Sat 5 AM - Midnight;Sun 5 AM - 10 PM
8:00 am - 9:00 pm
- Helpfulness of Staff 4
- Cleanliness 3
- Store Layout 3
- Quality of Items 3
- Checkout 2
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm
Mon:6:00 a.m.-Midnight Tue:6:00 a.m.-Midnight Wed:6:00 a.m.-Midnight Thu:6:00 a.m.-Midnight Fri:6:00 a.m.-Midnight Sat:6:00 a.m.-11:00 p.m.
Sun:6:00 a.m.-10:00 p.m.
Black Currant Sorbet
Makes 8 servings
1 cup + 2 tablespoons sugar
Calories: 150 (0% from fat); Fat: 0 g (Saturated Fat: 0 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g); Protein: 1 g; Carbohydrate: 38 g; Fiber: 2.9 g; Cholesterol: 66 mg; Iron: 0.8 mg; Sodium: 4 mg; Calcium: 31 mg; Potassium: 190 mg
— Recipe by Laura Pensiero, RD; photo by Gary Dolgoff for Today’s Diet & Nutrition
1/2 cup sugar
Combine sugar, cranberry juice, and cinnamon in a saucepan and simmer until the sugar is fully dissolved. Add plums and simmer for five minutes more.
Transfer mixture to a food processor, add lemon juice, and purée until smooth.
Cool mixture thoroughly in the refrigerator for at least 1 hour. Put mixture in your ice cream maker and follow the manufacturer’s instructions for freezing.
Serve in individual cups or cones and sprinkle with cocoa nib-pistachio nut garnish.
Makes 8 servings
Recipe by Kate Jackson; photo by Gary Dolgoff for Today’s Diet & Nutrition