diabetic citrus sorbet
(2 ratings)
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I got this one from Foodies Are Us, and mercy is it GOOD! I like to use the juice from blood oranges for it, but you can use ANY citrus fruit you like!! I tweeked the original recipe to make it safe for those of us with Diabetes!
(2 ratings)
yield
serving(s)
prep time
30 Min
cook time
6 Hr
method
Ice-Cream Maker
Ingredients For diabetic citrus sorbet
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4 cfresh squeezed citrus juice
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1/2 csplenda/sugar blend
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A splashwhite wine or champagne (optional)
How To Make diabetic citrus sorbet
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1WARNING!!!! DANGER WILL ROBINSON!! DO NOT, DO NOT, DO NOT, use an aluminum pot for this!!! Stainless steel, glass, or Corning Ware ONLY!!!!
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2Juice your blood oranges ( or any other citrus) then measure the amount of juice you end up with. For each 1 cup of fresh juice, figure 1/8 cup of Splenda/sugar blend to be added. Think of the Splenda/sugar blend, not just as a sweetener, but as what gives sorbet a better texture. Without it, sorbet would be rock hard,like an ice block, virtually un-scoop-able.
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3Put the Splenda/sugar blend in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the Splenda/sugar blend is dissolved.
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4Stir the Splenda/sugar blend back into the reserved juice.
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5Cool to room temperature. Then chill in the fridge for 4 hours
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6After chilling, pour it into your ice cream maker, and let it run for half an hour.
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7It's best if served right away, or you can stick it in the freezer, but let it sit out for 10 minutes at least before you try to scoop it!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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