Try this Grapefruit Sorbet with Pomegranate Seeds recipe, or contribute your own.
Suggest a better descriptionCombine the sugar and water in a saucepan. Bring to a boil over medium heat; cook 5 minutes. Combine sugar mixture and grapefruit juice. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturers instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. Yield: 8 servings (serving size: 3/4 cup sorbet and 2 tablespoons seeds). Serving Ideas : Top each serving with pomegranate seeds. Recipe by: Cooking Light, Nov/Dec 1994, page 172 Posted to Digest eat-lf.v097.n305 by snardo@onramp.net on Dec 01, 1997
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 8 | ||
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Calories: 198 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.2mg | 0 % | |
Potassium 194mg | 5 % | |
Total Carbohydrate 49.9g | 15 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 48.9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 198
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