Tuesday, September 21, 2010

Orange Sherbet

Light, refreshing and easy to make!

3-1/2 cups water, divided
3 tablespoons DariFree™ powder (Vance’s®), or powdered milk of choice
3/4 cup evaporated cane juice, or cane sugar, or light brown sugar
12 ounces (1 can) 100% pure organic orange juice concentrate, thawed
1 tablespoon 100% pure organic lemon juice
1 tablespoon pure olive oil, or coconut oil, or palm oil
  1. Add 1-1/2 cups water to saucepan; whisk in DariFree™ powder (Vance’s®) and evaporated cane juice; place saucepan over medium-high heat; whisking constantly, bring mixture to a boil; boil 1 minute; remove from heat.
  2. Stir in orange juice concentrate, lemon juice, pure olive oil, and remaining 2 cups water.
  3. Transfer mixture to storage container; place on lid; freeze until firm, about 4 hours, or overnight.
  4. Remove from freezer; turn out into mixing bowl; beat with an electric mixer until somewhat creamy; place into storage container; cover; return to freezer.
Remove from freezer 20 minutes before serving so sorbet softens a bit.

Store frozen up to 2 months.

Servings: 8 (1/2 cup/serving; 4 cups total)
Preheat: None
Prep Time: 10 min
Freezing Time: 4 hours

Replace orange juice concentrate with frozen 100% pure organic juice concentrate of choice, such as lemonade or grape.

For creamier texture: prepare recipe through step 2; pour preparation into 1-1/2-quart (6 cup) ice cream maker; freeze according to manufacturer's instructions.

*********1/2 cup serving size from 4 cups total****************

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