Orange Honey Sorbet In Orange Cups

INGREDIENTS

INSTRUCTIONS

Squeeze juice from 10 to 11 oranges to get about 2 1/2 cups of juice
and set aside. Cut remaining 2 oranges in half and scoop out pulp,
preserving shape of the peel. (You can use the pulp to increase the
juice amount if necessary.) Place hollowed orange halves in freezer
until frozen, about 1 hour. Melt honey in a small saucepan over low
heat until liquefied, about 5 minutes. Remove from heat and stir in
1/4 cup of the orange juice, then stir in remaining orange juice.
Place in refrigerator to chill several hours or overnight. Freeze
sorbet base in a machine according to manufacturer's instructions.
When ready, scoop sorbet into frozen orange cups and garnish with  mint
leaves. This recipe yields 4 servings,  Recipe Source: TOO HOT TAMALES
with Susan Feniger and Mary Sue  Milliken From the TV FOOD NETWORK -
(Show # TH-6329 broadcast  01-06-1997) Downloaded from their Web-Site -
http://www.foodtv.com  Formatted for MasterCook by MR MAD, aka Joe
Comiskey -  jpmd44a@prodigy.com  01-12-1997  Recipe by: Susan Feniger
and Mary Sue Milliken  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.9mg
Potassium: 1109mg
Carbohydrates: 105.3g
Fiber: 14.5g
Sugar: 90.7g
Protein: 5.8g