MAGIMIX Glacier User Manual

1. Pour the sugar and water into a saucepan and boil for 2 minutes to make a syrup�
Allow to cool completely� If you are in a hurry, you can use 200ml (7 fl� oz�) cane
syrup instead�
2. Wash the strawberries, hull and purée them� Sieve this purée to remove the pips� You
can also juice the strawberries in a centrifugal juicer, if you have one�
3. Add the lemon juice�
4. Whisk this strawberry coulis into the syrup�
5. Chill for 2-3 hours in the fridge�
6. Once the mixture is thoroughly chilled, switch your ice
cream maker on� Pour the mixture in through the opening�
Freeze-churn for 20-30 minutes, until the mixture reaches
the desired consistency�
7. Serve your sorbet straightaway, or store in your freezer in a
suitable container�
Tip: You can use other fruit (raspberries, cherries, etc�) instead of
strawberries�
1. Pour the sugar and water into a saucepan and boil for 2 minutes to make a syrup�
Allow to cool completely� If you are in a hurry, you can use 200ml (7 fl� oz�) cane
syrup�
2. Thoroughly blend the mango flesh with the lemon juice�
3. Whisk this mango purée into the syrup�
4. Chill for 2-3 hours in the fridge�
5. Once the mixture is thoroughly chilled, switch your ice
cream maker on� Pour the mixture in through the opening�
Freeze-churn for 20-30 minutes, until the mixture reaches
the desired consistency�
6. Serve your sorbet straightaway, or store in your freezer in a
suitable container�
Strawberry sorbet
Mango Sorbet
Preparation: 15 min Preparation: 2-3 hours in the fridge
Preparation: 15 min Resting time: 2-3 hours in the fridge
300ml (½ pint) water
100g (4 oz.) caster sugar
500g (1¼ lb) strawberries
Juice of ½ lemon
300ml (½ pint) water
100g (4 oz.) caster sugar
500g (1¼ lb) mangoes
Juice of ½ lemon
≈ 15 scoops≈ 15 scoops

MAGIMIX Glacier Specifications

General

Capacity	1.5 L
Power	180 W
Voltage	220-240 V
Frequency	50 Hz
Material	Stainless Steel
Type	Compressor ice cream maker