Stir ingredients in an 8-in. square aluminum or stainless steel baking pan until sugar dissolves. (Or add ingredients to an ice cream maker; freeze as manufacturer directs.)
Cover pan and place in freezer. Freeze at least 6 hours until sorbet is firm. Break in chunks, put in food processor and pulse until smooth. Pack into a 1-qt container and freeze until ready to serve.
To serve: Garnish scoops with thin strips of candied ginger and fine shreds of orange zest, if desired.
Different Takes
Use pomegranate-blueberry juice instead.
Replace orange zest with lemon or lime zest.
Serve scoops of the sorbet on chunks or wedges of honeydew melon.
calories 178 fat 0g saturated fat 0g cholesterol 0mg sodium 17mg carbohydrate 44g fiber 1g
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
Campbell's
Plagued by the age-old question "What's for dinner"? We've got a recipe for every night of the week.
© 2008 AOL, LLC All Rights Reserved
AOL Food Beta