Lemon and Orange Sorbets in Citrus Cups
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
CITRUS CUPS: 10 oranges 10 large lemons ORANGE SORBET: 1 cup sugar
3/4 cup water 1 tablespoon grated orange peel 2 cups fresh orange juice
LEMON SORBET: 1-2/3 cups sugar 1-1/2 cups water 1 tablespoon greated lemon peel
1 cup fresh lemon juice



1 FOR CITRUS CUPS: Cut off top 1/3 of oranges and lemons; discard tops. Cut very thin slice of peel off bottoms to make flat. Scoop out fruit, leaving sheels intact.
2 FOR ORANGE SORBET: Mix sugar, 3/4 cup water and orange peel in heavy medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat. Stir in orange juice; chill 1 hour. Process mixture in ice cream maker according to manufacturer's instructions. Spoon sorbet into orange shells, cover and freeze at least 3 hours and up to 3 days.
3 FOR LEMON SORBET: Mix sugar, 1-1/2 cups water and lemon peel in heavy medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat. Stir in lemon juice; chill 1 hour. Process mixture in ice cream maker according to manufacturer's instructions. Spoon sorbet into lemon shells, cover and freeze at least 3 hours and up to 3 days.
4 Place 1 orange cup and 1 lemon cup on each of 10 plates and serve.

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