Tupperware Summer Catalog and my favorite NEW attachment

I am sooooo excited to see the Tupperware Summer Catalog!

I am especially excited to see the Sorbet Attachment for the Fusion Master.  If you are interested and don't have the Fusion Master, you will need to purchase both the Fusion Master and the Sorbet Attachment.  If you are, like me, already the proud owner of a Fusion Master, you just need to pick up the Sorbet Attachment.

Mango and Cream Sorbet

• 12 oz fresh or frozen (thawed) mango chunks
• ½ cup heavy cream
• 3 tbsp. granulated sugar
• 1/8 tsp. kosher salt (optional)

1. Place mango in the base of the Power Chef® System, fitted with blade attachment.
2. In the 1-cup Micro Pitcher, stir together cream, sugar and salt. 
3. Microwave on high power 25 seconds or until sugar is dissolved.
4. Remove from microwave and stir to combine; pour over mango. 
5. Cover and pull cord until mango is pureed.
6. Transfer mixture to a Freeze-It® PLUS Medium Shallow        Rectangular Container. 
7. Seal and freeze at least 6 hours or overnight.
8. Remove container from freezer. 
9. Using a butter knife, gently break mixture into 2–3″ pieces.
10. Fill Sorbet Maker hopper with frozen mango pieces. 
11. Place plunger on top of frozen mango, gently pushing down on the plunger while turning handle to process. 
12. Repeat with remaining fruit.
13. Serve immediately or freeze up to 48 hours.

Peaches and Cream Sorbet

• 12 oz. fresh or frozen (thawed) peaches
• ½ cup heavy cream
• 3 tbsp. granulated sugar
• 1/8 tsp. kosher salt (optional)

1. Place peaches in the base of the Power Chef® System, fitted with blade attachment.
2. In the 1-cup Micro Pitcher, stir together cream, sugar and salt.
3.  Microwave on high power 25 seconds or until sugar is dissolved. 
4. Remove from microwave and stir to combine; pour over peaches. 
5. Cover and pull cord until peaches are pureed.
6. Transfer mixture to a Freeze-It® PLUS Medium Shallow Rectangular Container. 
7. Seal and freeze at least 6 hours or overnight.
8. Remove container from freezer. 
9. Using a butter knife, gently break mixture into 2–3″ pieces.
10. Fill Sorbet Maker hopper with frozen peaches pieces. 
11. Place plunger on top of frozen peaches, gently pushing down on the plunger while turning handle to process. 
12. Repeat with remaining fruit.
13. Serve immediately or freeze up to 48 hours.

Strawberries and Cream Sorbet

• 12 oz. fresh or frozen (thawed) strawberries, stems removed
• ½ cup heavy cream
• 3 tbsp. granulated sugar
• 1/8 tsp. kosher salt (optional)

1. Place strawberries in the base of the Power Chef® System, fitted with blade attachment.
2. In the 1-cup Micro Pitcher, stir together cream, sugar and salt. 
3. Microwave on high power 25 seconds or until sugar is dissolved. 
4. Remove from microwave and stir to combine; pour over strawberries. 
5. Cover and pull cord until strawberries are pureed.
6. Transfer mixture to a Freeze-It® PLUS Medium Shallow Rectangular Container. 
7. Seal and freeze at least 6 hours or overnight.
8. Remove container from freezer. Using a butter knife, gently break mixture into 2–3″ pieces.
9. Fill Sorbet Maker hopper with frozen strawberry pieces. 
10. Place plunger on top of frozen strawberries, gently pushing down on the plunger while turning handle to process. 
11. Repeat with remaining fruit.
12. Serve immediately or freeze up to 48 hours.

Pina Colada Sorbet

• 12 oz. fresh or frozen (thawed) pineapple chunks
• ½ cup heavy cream
• ¼ cup shredded coconut
• 3 tbsp. granulated sugar
• 1/8 tsp. kosher salt (optional)

1. Place pineapple in the base of the Power Chef® System, fitted with blade attachment.
2. In the 1-cup Micro Pitcher, stir together cream, coconut, sugar and salt. 
3. Microwave on high power 25 seconds or until sugar is dissolved. 
4. Remove from microwave and stir to combine; pour over pineapple. 
5. Cover and pull cord until pineapple is pureed.
6. Transfer mixture to a Freeze-It® PLUS Medium Shallow Rectangular Container. 
7. Seal and freeze at least 6 hours or overnight.
8. Remove container from freezer. Using a butter knife, gently break mixture into 2–3″ pieces.
9. Fill Sorbet Maker hopper with frozen pineapple pieces. 
10. Place plunger on top of frozen pineapple, gently pushing down on the plunger while turning handle to process. 
11. Repeat with remaining fruit.
12. Serve immediately or freeze up to 48 hours.

Cocoa-Nana Sorbet

• 3 bananas
• ¾ cup cocoa powder
• ½ cup heavy cream
• ¼ cup brown sugar
• 1/8 tsp. kosher salt (optional)

1. Place bananas and cocoa powder in the base of the Power Chef® System, fitted with blade attachment.
2. In the 1-cup Micro Pitcher, stir together cream, sugar and salt. 
3. Microwave on high power 25 seconds or until sugar is dissolved. 
4. Remove from microwave and stir to combine; pour over bananas and cocoa. 
5. Cover and pull cord until bananas are pureed.
6. Transfer mixture to a Freeze-It® PLUS Medium Shallow Rectangular Container. 
7. Seal and freeze at least 6 hours or overnight.
8. Remove container from freezer. Using a butter knife, gently break mixture into 2–3″ pieces.
9. Fill Sorbet Maker hopper with frozen cocoa-nana pieces. 
10. Place plunger on top of pieces, gently pushing down on the plunger while turning handle to process. 
11. Repeat with remaining cocoa-nana pieces.
12. Serve immediately or freeze up to 48 hours.

I just got mine and will be trying the Sorbet attachment this weekend.  I may just use some of the fruit I have in the freezer already (strawberries are calling my name) and then start with some of these other fruit recipes, some sound oh so interesting.