A sorbet made with orange, lemon, and grapefruit juice.
The lemon and grapefruit juice add a hint of tartness to the sweetness of the orange juice in this sorbet. The colour will be bright-red if blood oranges are used.
1 1/2 cup | sugar | 300 g | |
1 cup | water | 250 mL | |
1/8 tsp | salt | 0.4 g | |
1 1/3 cup | orange juice, freshly squeezed | 3 3/4 oranges | |
2/3 cup | grapefruit juice, freshly squeezed | 1 grapefruit | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
2 | egg whites | 4 tbsp |
A hand-held or stand mixer will make things easier for this recipe.
Egg whites previously set aside in the refrigerator from another preparation may be used in this recipe.
After 7-10 days in the freezer, the sorbet will crystallize. In order to obtain a smooth consistency again, you may take the sorbet out of the freezer, bring it to room temperature, then repeat the stirring and freezing operations.
per 1 serving (140 g)
Amount % Daily Value |
Calories 170 |
Fat 0 g 0 % |
Saturated
0 g
0 % |
Cholesterol 0 mg |
Sodium 40 mg 2 % |
Carbohydrate 44 g 15 % |
Fibre 0 g 2 % |
Sugars 42 g |
Net Carbs 44 g |
Protein 1 g |
Vitamin A 5 % |
Vitamin C 48 % |
Calcium 1 % |
Iron 1 % |
Food Group | Exchanges |
---|---|
Fruits | ½ |
Meat and Alternatives | 0 |
Other Foods | 2 ½ |
Way way way too sweet. This either needs half the quantity of sugar, twice the quantity of fruit juice or another sweetener altogether like honey or maple syrup. I could barely taste the citrus the sugar was so overpowering. I'm willing to try this again. I used Red grapefruit and the color was still barely golden and yet I used the exact quantities mentioned.
This is a delightful bowl of sunshine. Very refreshing and tasty.
Easy and great tasting. I used regular orange and it is just as good.