Tangy Orange Sorbet

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Tangy Orange Sorbet

 

 

1 cup white sugar

1 cup water

1 1/3 cups fresh orange juice

 

 

1. Combine sugar and water in a saucepan over medium heat. Cook,

stirring, until sugar dissolves. Bring to the boil. Simmer for 10

minutes or until syrup thickens and reduces slightly. Set aside to cool.

 

2. Combine syrup and orange juice in a shallow plastic container.

 

3. Cover. Freeze for 3 to 4 hours or until edges are frozen. Remove

from freezer. Transfer mixture to a food processor. Process until

smooth. Spoon back into container. Freeze for a further 4 hours.

Process again. Freeze for a further 4 hours. Spoon sorbet into serving

glasses. Serve.

 

 

HINT: Alternatively, prepare sorbet up to end of step 2 then use an

ice-cream machine, following manufacturer's instructions.

 

 

Serves 4.

 

 

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Nutrition per serve 959kJ; 0.1g fat; Og sat fat; 0.4g protein; 58.9g

carbohydrate; 0.2g fibre; Omg cholesterol; 5mg sodium.

POINTS value: 4 per serve.

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