Fresh Orange Sorbet

With zero fat and little sodium, this citrus sorbet is a healthful dessert recipe.

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  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Prep: 20 mins
  • Freeze: 6 hrs

Fresh Orange Sorbet

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1.0 by 1 people

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Directions

  1. Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
  2. For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 2-quart square baking dish. Cover; freeze 3 to 4 hours until firm.
  3. Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze until firm or up to 2 weeks.
  4. To serve, let stand at room temperature 5 minutes before scooping. Makes 6 (1/2-cup) servings.

From the Test Kitchen

Pummelo Sorbet:

Substitute one 6-inch strip pummelo peel for orange peel and 1-1/2 cups pummelo juice for orange juice.

Grapefruit Sorbet:

Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1-1/2 cups pink or white grapefruit juice for orange juice.

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Nutrition Facts (Fresh Orange Sorbet)

  • Per serving:
  • 111 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 mg chol. ,
  • 2 mg sodium ,
  • 28 g carb. ,
  • 0 g fiber ,
  • 0 g pro.
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