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Orange Sorbet Recipe
|Caster sugar||2 Ounce (50 Gram)|
|Water||1⁄4 Pint (150 Milliliter)|
|Lemon juice||1 Teaspoon|
|Egg white||1 , whisked|
|Shredded orange rind||2 Tablespoon (To Decorate)|
Serving size: Complete recipe
Calories 459 Calories from Fat 8
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.1 g0.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 49.1 mg2%
Total Carbohydrates 111 g37%
Dietary Fiber 12.8 g51.2%
Sugars 93.6 g
Protein 6 g12.9%
Vitamin A 20.5% Vitamin C 371.8%
Calcium 22.3% Iron 3.5%
*Based on a 2000 Calorie diet
Bring to the boil, simmer for 10 minutes, then leave to cool.
Cut off the tops of the oranges.
Using a sharp knife, remove as much flesh from the insides as possible.
Reserve the orange shells.
Add the flesh to the syrup with the lemon juice, then sieve into a rigid freezer proof container.
Cover, seal and freeze for about 2 hours, until mushy.
Whisk the egg white into the orange mixture.
Spoon into the orange shells and place them in a freezerproof container; freeze until firm.
Transfer to the refrigerator 1 hour before serving to soften.
Decorate with shredded orange rind to serve.