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Makes 8 (½ cup) servings.


• 1 cup sugar
• 1 cup water
• 2 Tbsp. light-colored corn syrup
• 3 cups fresh orange juice
• ¼ tsp orange zest


Combine first 3 ingredients in a small saucepan.

Bring to a boil over medium-high heat; cook 45 seconds or until sugar dissolves.

Remove from heat; cool completely. Stir in orange juice.

Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions.

Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.

Serve with orange zest on top.

Nutritional analysis per serving: Calories 154, Total Fat 0.1g  (sat 0g, mono 0g, poly 0g), Protein 0.6g, Carbohydrates 38.8g, Fiber 0.2g, Cholesterol 0mg, Iron 0.1mg, Sodium 7mg, Calcium 9mg.

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