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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.

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  • 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.

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  • 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.

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  • To serve, let stand at room temperature 5 minutes before scooping. Makes 6 (1/2-cup) servings.

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.

Nutrition Facts

111 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 2 mg sodium. 28 g carbohydrates; 0 g fiber; 0 g protein; 146 IU vitamin a; 33 mg vitamin c; 10 mg calcium; 0 mg iron;

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