Orange Sorbet

Cooking Light
The reader makes this with satsumas (mandarin-type oranges that are grown in Louisiana) when they're in season. But it's just as good with navel oranges.
8 servings (serving size: 1/2 cup)


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1 cup sugar
1 cup water
2 tablespoons light-colored corn syrup
3 cups fresh orange juice


Combine first 3 ingredients in a small saucepan. Bring to a boil over medium-high heat; cook 45 seconds or until sugar dissolves. Remove from heat; cool completely. Stir in orange juice.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Created date

April 2002

Nutritional Information

Calories 154
Caloriesfromfat 1 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.6 g
Carbohydrate 38.8 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 7 mg
Calcium 9 mg