Orange Honey Sorbet in Orange Cups

Orange Honey Sorbet in Orange Cups Ingredients

13 Oranges	Mint leaves; for garnish
1/2 c Honey

Instructions for Orange Honey Sorbet in Orange Cups

Squeeze juice from 10 to 11 oranges to get about 2 1/2 cups of juice and set aside. Cut remaining 2 oranges in half and scoop out pulp, preserving shape of the peel. (You can use the pulp to increase the juice amount if necessary.) Place hollowed orange halves in freezer until frozen, about 1 hour. Melt honey in a small saucepan over low heat until liquefied, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturers instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint leaves. This recipe yields 4 servings, Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6329 broadcast 01-06-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-12-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Main Ingredient: HoneyCuisine: Uncategorized

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