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Low Fat Fresh Orange Sorbet Recipe
Ingredients
1 orange
1 cup water
2/3 cups sugar
1 1/2 cup orange juice
2 tablespoons lemon juice
Method
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan.
Bring to boiling, stirring till 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 9x9x2-inch pan.
Cover; freeze 3 or 4 hours till firm.
Break frozen mixture into small chunks.
Transfer to a chilled mixing bowl.
Beat with an electric mixer on medium speed till fluffy but not melted.
Transfer to a 4- to 6-cup freezer container; cover and freeze till firm.
To serve, let stand at room temperature 5 minutes before scooping.
Makes 6 (1/2-cup) servings.
Blood Orange Sorbet: Substitute 1 blood orange for orange and 1 1/2 cups blood orange juice for orange juice Tangerine or Tangelo Sorbet: Substitute 1 tangerine or tangelo for orange and 1 1/2 cups tangerine or tangelo 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.
If using white grapefruit, add several drops yellow food coloring, if desired.
Pummelo Sorbet: Substitute one 6-inch strip Pummelo peel for orange peel and 1 1/2 cups Pummelo juice for orange juice.
Nutrition facts per serving: 116 cal , 0 g total fat 1 g sat fat, 0 mg cholesterol, 2 g sodium, 29 g carbohydrate , 1 g dietary fiber, 0 g pro
Daily Value: 57% vitamin.
:C.
Food exchanges: 1/2 fruit, 1 1/2 bread.
