Be sure to use just the colored part of the citrus skin; the white part beneath, the pith, is bitter.

Recipe by Oxmoor House May 2013

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Credit: Oxmoor House

Recipe Summary

Yield:
Serves 6 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water and sugar in a small saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 3 minutes, stirring until sugar dissolves. Remove from heat; stir in lemon and orange rind strips. Transfer rind mixture to a bowl; cool 10 minutes. Cover and refrigerate 30 minutes or until thoroughly chilled. Remove and discard lemon and orange rind strips. Stir in juices.

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  • Pour into an 8-inch square glass or ceramic baking dish. Freeze until partially frozen (about 1 hour). Scrape with a fork, crushing any lumps. Freeze, scraping with a fork every 45 minutes, 3 hours or until completely frozen. Spoon mixture into chilled glasses or bowls.

Source

Cooking Light Chill

Nutrition Facts

78 calories; protein 0.2g; carbohydrates 20.8g; fiber 0.3g; calcium 5mg.
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