Yield: 10 Servings
|\N \N||Stephen Ceideburg|
|4 larges||Navel oranges *|
|3 \N||Yellow wax hot peppers, chopped|
|¼ cup||Fresh lemon juice|
|3 tablespoons||Light corn syrup|
|2 tablespoons||Dark rum|
* not juice oranges, peeled and white pith removed Sorbets can be served either as a dessert or as a refresher between courses. Peppers add just a little heat to the frozen fruit juices.
If your ice-cream freezer holds less than 6 cups, make this in batches or halve the recipe.
At once cold and hot, Citrus-Pepper Sorbet has fruity flavor with a bite.
Combine 1¼ cups water with sugar in a small saucepan and bring to a boil, stirring, until the sugar dissolves. Remove from the heat and cool to room temperature. Chill in the refrigerator for 2 hours.
Meanwhile, chop the fruit, discarding any seeds. (You should have about 3 ½ cups.) In a blender or food processor, Puree oranges and remaining ingredients. Add ½ cup water, blend briefly and strain through a sieve. Refrigerate until needed.
Stir the sugar mixture into the fruit mixture. Pour the mixture into an ice cream freezer and freeze according to the manufacturer's directions. (Alternatively, transfer the mixture to a shallow pan and freeze until almost solid. Break into large chunks and whirl the mixture in a blender or food processor until smooth. Transfer to a chilled airtight container and return to the freezer for 30 minutes to 1 hour, or until firm.)
118 CALORIES PER ½ CUP: 1 G PROTEIN, 0 G FAT, 29 G CARBO- HYDRATE; 4 MG SODIUM; 0 MG CHOLESTEROL.
Posted by Stephen Ceideburg