INGREDIENTS

INSTRUCTIONS

not juice oranges, peeled and white pith removed  Sorbets can be served
either as a dessert or as a refresher between  courses. Peppers add
just a little heat to the frozen fruit juices.  If your ice-cream
freezer holds less than 6 cups, make this in  batches or halve the
recipe.  At once cold and hot, Citrus-Pepper Sorbet has fruity flavor
with a  bite.  Combine 1 1/4 cups water with sugar in a small saucepan
and bring to a  boil, stirring, until the sugar dissolves. Remove from
the heat and  cool to room temperature. Chill in the refrigerator for 2
hours.  Meanwhile, chop the fruit, discarding any seeds. (You should
have  about 3 1/2 cups.) In a blender or food processor, Puree oranges
and  remaining ingredients. Add 1/2 cup water, blend briefly and strain
through a sieve. Refrigerate until needed.  Stir the sugar mixture into
the fruit mixture. Pour the mixture into  an ice cream freezer and
freeze according to the manufacturer's  directions. (Alternatively,
transfer the mixture to a shallow pan and  freeze until almost solid.
Break into large chunks and whirl the  mixture in a blender or food
processor until smooth. Transfer to a  chilled airtight container and
return to the freezer for 30 minutes  to 1 hour, or until firm.)  118
CALORIES PER 1/2 CUP: 1 G PROTEIN, 0 G FAT, 29 G CARBO- HYDRATE;  4 MG
SODIUM; 0 MG CHOLESTEROL.  Posted by Stephen Ceideburg  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“How can a moral wrong be a civil right?”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 131
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 75.3mg
Potassium: 73.3mg
Carbohydrates: 31.5g
Fiber: <1g
Sugar: 30.3g
Protein: <1g