- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 106
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 231 mg
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 1 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 106
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 0 g
- Sugar
- 22 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 231 mg
Ingredients
Directions
- Combine sugar, preserves and 1 cup of the soda in a medium sauce pan and stir over low heat until sugar and preserves are melted. Add citrus juice and zest. Stir in the remaining soda, move to a clean, lidded container and chill thoroughly, 2 to 3 hours.
- Turn mixture in ice cream maker per maker's instructions or until mixture reaches the consistency of a firm slush. Return mixture to lidded container and harden in freezer 1 hour before serving.
- If sorbet is to be held frozen for longer than 2 hours, move from freezer to refrigerator for about half an hour before serving. If you'd like a more assertive sorbet, double the amount of citrus zest.
