Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Zest. Peel the zest from two of the oranges in wide strips with a vegetable peeler, leaving the bitter white pith behind.
- 2
Syrup. Warm the zest strips with the sugar, water and corn syrup, stirring, just until the sugar dissolves. Cool, chill, then lift out the zest.
- 3
Juice. Squeeze the oranges and lemon, then sieve the juice into the cold syrup and stir.
- 4
Churn and freeze. Churn for 20-25 min until it holds a soft peak, then freeze for at least 2 h. Its colour is deep ruby; serve it with orange segments.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
EU nutrition claims
- Low fat: 0.2 g fat per 100 g (limit ≤ 3 g)
- Low saturated fat: 0 g saturated fat per 100 g, 0% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low salt: 0.01 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 92 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
36.6 g per serving
73.2 % of the 50 g daily maximum · 146.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- small saucepan
- fine sieve
- large jug
- citrus juicer
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 153 kcal |
| Protein | 0.6 g |
| Carbohydrate | 38.7 g |
| of which sugars | 36.6 g |
| of which free sugars | 36.6 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 0.3 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
