Fresh Orange Sorbet

Best Ice Cream/Sorbet. This sorbet has been a fixture for staffers since it was first tested. It is a standby for special occasions. --Recipe by Jay Harlow (January/February 1990)

Yield: 12 servings (serving size: 1/2 cup)

Ingredients

• 2 1/2  cups  water
• 1  cup  sugar
• Orange rind strips from 2 oranges
• 2 2/3  cups  fresh orange juice
• 1/3  cup  fresh lemon juice
• Grated orange rind (optional)
• Mint sprigs (optional)

Preparation

Combine 2 1/2 cups water and sugar in a saucepan; bring to a boil. Add rind strips to pan. Reduce heat, and simmer for 5 minutes. Strain the sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool sugar mixture completely.

Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.

Nutritional Information

Calories:

91 (0.0% from fat)

Fat:

0.0g (sat 0.0g,mono 0.0g,poly 0.0g)

Protein:

0.4g

Carbohydrate:

23.1g

Fiber:

0.2g

Cholesterol:

0.0mg

Iron:

0.1mg

Sodium:

1mg

Calcium:

5mg