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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