Take advantage of the citrus season with this refreshing dessert. It's so tasty you'll want to try the other flavours too in the variations that follow.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2008
Ingredients
Method
In saucepan, bring sugar and 3 cups (750 mL) water to boil over high heat, stirring until sugar is dissolved. Remove from heat; stir in grapefruit and tangerine rinds. Cover and steep for 10 minutes. Stir in grapefruit and tangerine juice. Strain to remove rind and pulp.Pour into 13- x 9-inch (3.5 L) metal cake pan; freeze until firm, 4 to 6 hours. Break into chunks; puree in food processor. (Or freeze in ice-cream machine according to manufacturer's instructions.) Pack into airtight container; freeze until firm, about 4 hours.
Let sorbet stand in refrigerator for 10 minutes to soften before serving.
Nutritional facts Per serving: about
- Sodium 3 mg
- Protein 1 g
- Calories 183.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 46 g
%RDI
- Iron 1.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 65.0
