Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Green Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Granny Smith or other variety green apples
- lemon juice
- 4 cups fresh cranberries, finely ground
- ¾ cup orange juice
- 1 cup water
- 1 cup sugar
- 2 tablespoons lemon juice
Directions
Cut a 1½ inch slice in a scallop pattern from top of each apple; reserve apple tops.
Hollow each apple to within 1 inch from bottom, leaving a ½ inch shell.
Spinkle insides of apples with lemon juice.
Freeze apples overnight.
Combine fresh cranberries and orange juice, mixing well.
Set aside.
Combine 1 cup water and sugar in a heavy saucepan, bring to a boil.
Reduce heat, cover and simmer 5 minutes.
Stir in cranberry mixture and 2 tablespoons lemon juice.
Simmer uncovered, an additional 5 minutes, stirring occasionally.
Skim off foam, and cool.
Pour cranberry mixture into freezer can of a 2-quart freezer.
Freeze according to manufacturer's instructions.
Mound sorbet into frozen apple shells; place apple tops on side of mound.
Store in freezer until serving time.
Category:Cathy's Recipes
Category:Sorbet Recipes
Category:Cranberry Recipes
Category:Granny Smith apple Recipes
Category:Orange juice Recipes