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Fresh Orange Sorbet

desserts, frozen

1 orange
1 cup water
2/3 cups sugar
1 1/2 cup orange juice
2 tablespoons lemon juice

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.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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