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Citrus Fruit Sorbet With Cognac Recipe
|Water||2 Cup (32 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Lemon peel||2 Tablespoon, grated|
|Lemon juice||3⁄4 Cup (12 tbs), unstrained|
|Tangerine/Orange juice||1⁄2 Cup (8 tbs) (Unstrained)|
|Ground pepper||To Taste (For Garnish)|
Serving size: Complete recipe
Calories 1366 Calories from Fat 4
% Daily Value*
Total Fat 0.42 g0.65%
Saturated Fat 0.06 g0.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6 mg0.3%
Total Carbohydrates 285 g94.9%
Dietary Fiber 5.9 g23.7%
Sugars 266.2 g
Protein 2 g4.1%
Vitamin A 14.4% Vitamin C 248.5%
Calcium 9.6% Iron 4.2%
*Based on a 2000 Calorie diet
Cover and let stand at room temperature at least 4 hours or overnight.
Restir mixture to dissolve sugar as much as possible.
Strain into medium bowl.
Blend in lemon and tangerine juices.
If ice cream maker is available, transfer mixture to machine and freeze according to manufacturer's instructions.
Transfer sorbet to plastic container, packing tightly to prevent air pockets.
Press piece of plastic wrap over sorbet.
Cover and freeze up to several days.
Let soften in refrigerator about 20 minutes before using.
If ice cream maker is unavailable, freeze sorbet in shallow metal pan (such as ice tray) until almost solid.
Break into chunks and mix in processor or blender until smooth.