4 Serves
420 Mins
Juice the oranges and collect a little zest, taking care to avoid the bitter white pith.
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Vitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
68 µg / 400 µgCalcium
323 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
524 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
20 g / 28 gSugar
55 g / 50 gSaturated Fat
7 g / 20 gCholesterol
33 mg / 300 mgCaffeine
0 mgNet Carbs
83 gAlcohol
0 g
Whisk the orange juice, zest, sugar, and heavy cream together until the sugar is dissolved and the base is smooth.
Cover and chill the sherbet base until very cold before churning.
Churn the cold base in the ice cream machine, then transfer it to a freezer-safe container and freeze until firm.
9
g47
g11
g
