Orange Honey Sorbet In Orange Cups
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Niger | Toohot06 | 4 | Servings | |
INGREDIENTS
| 13 | Oranges | |
| 1/2 | c | Honey |
| Mint leaves, for garnish |
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