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This is best made with freshly squeezed oranges. To save time, look for fresh orange juice that is not made from concentrate.

Elizabeth Taliaferro
Recipe by Cooking Light July 2005

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Credit: Jan Smith

Recipe Summary

Yield:
6 servings (serving size: about 1 cup sorbet)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine juice and sugar in a large bowl, stirring until sugar dissolves. Add oranges and water.

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

Nutrition Facts

150 calories; calories from fat 14%; fat 2.3g; saturated fat 1g; poly fat 0.1g; protein 1.4g; carbohydrates 34.1g; fiber 2g; iron 0.3mg; sodium 2.1mg; calcium 37mg.
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