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.

Recipe by Cooking Light July 1998

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Recipe Summary

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

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  • 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.
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