To get fresh juice for this sorbet, you'll need about 10 medium-size oranges and 2 medium-size lemons.

Recipe by Cooking Light January 1996

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Yield:
6 cups (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Combine water and sugar in a small saucepan, and bring mixture to a boil. Add orange rind strips; reduce heat, and simmer 5 minutes. Remove and discard orange rind strips. Remove liquid from heat, and let cool completely. Stir in orange juice and lemon juice.

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  • Pour mixture into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let mixture stand in freezer 1 hour before serving.

  • Scoop sorbet into individual bowls. Garnish with orange rind curls, if desired. Serve immediately.

Nutrition Facts

182 calories; fat 0.1g; protein 0.8g; carbohydrates 46.4g; fiber 0.2g; iron 0.1mg; sodium 11mg; calcium 4mg.
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