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Pink Orange Sorbet
Sweets/Desserts
What You’ll Need:
🍊 3 medium pink oranges, peeled and seeds removed
🍋 1 tbsp lemon juice, freshly squeezed
🍁 ¼ cup pure maple syrup (adjust to taste)
Features:
❄️ Freezer Friendly
🌱 Raw
🍭 Refined Sugar-Free
🌾 Gluten-Free
Nutrition:
Servings
1
Calories
60
Carbohydrates
16 g
Fat
0 g
Fiber
3 g
Protein
1 g
Monounsaturated
0 g
Polyunsaturated
0 g
Saturated
0 g
Trans
0 g
Vitamin A
80 IU
Vitamin C
70 mg
Calcium
30 mg
Iron
0.5 mg
Potassium
300 mg
Cholesterol
0 mg
Sodium
0 mg
Sugar
12 g
*Nutrition information is a rough estimate.
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How You’ll Make It
- Prep and Freeze the Oranges
Peel the pink oranges and remove any seeds. You can leave some of the white pith for body, but remove any tough or stringy bits if you prefer a smoother texture. Blend the oranges until smooth, then pour the mixture into ice cube molds, silicone muffin cups, or mini paper cups. Freeze until solid — at least 3–4 hours or overnight. - Blend into Sorbet
Once the orange cubes are frozen, pop them out and transfer to a high-speed blender or food processor. Add the lemon juice (fresh or frozen) and maple syrup. Blend until smooth and creamy, scraping down the sides as needed. - Serve
Scoop and enjoy immediately for a soft-serve texture, or freeze for 30–60 minutes for a firmer scoopable sorbet.
Substituttions
Pink Orange Sorbet
Servings
6–8 single-serve
Prep Time
10 min (peel and blend) 3 hours freeze
Cook Time
5 min (blending)
Ingredients:
🍊 3 medium pink oranges, peeled and seeds removed
🍋 1 tbsp lemon juice, freshly squeezed
🍁 ¼ cup pure maple syrup (adjust to taste)
Features:
❄️ Freezer Friendly
🌱 Raw
🍭 Refined Sugar-Free
🌾 Gluten-Free
Instructions:
- Prep and Freeze the Oranges
Peel the pink oranges and remove any seeds. You can leave some of the white pith for body, but remove any tough or stringy bits if you prefer a smoother texture. Blend the oranges until smooth, then pour the mixture into ice cube molds, silicone muffin cups, or mini paper cups. Freeze until solid — at least 3–4 hours or overnight. - Blend into Sorbet
Once the orange cubes are frozen, pop them out and transfer to a high-speed blender or food processor. Add the lemon juice (fresh or frozen) and maple syrup. Blend until smooth and creamy, scraping down the sides as needed. - Serve
Scoop and enjoy immediately for a soft-serve texture, or freeze for 30–60 minutes for a firmer scoopable sorbet.
