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.

Gus Martin
Recipe by Cooking Light July 1998

Gallery

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

154 calories; calories from fat 1%; fat 0.1g; protein 0.6g; carbohydrates 38.8g; fiber 0.2g; iron 0.1mg; sodium 7mg; calcium 9mg.
Advertisement