I got this one from Foodies Are Us, and mercy is it GOOD! I like to use the juice from blood oranges for it, but you can use ANY citrus fruit you like!! I tweeked the original recipe to make it safe for those of us with Diabetes!
1WARNING!!!! DANGER WILL ROBINSON!! DO NOT, DO NOT, DO NOT, use an aluminum pot for this!!! Stainless steel, glass, or Corning Ware ONLY!!!!
2Juice your blood oranges ( or any other citrus) then measure the amount of juice you end up with. For each 1 cup of fresh juice, figure 1/8 cup of Splenda/sugar blend to be added. Think of the Splenda/sugar blend, not just as a sweetener, but as what gives sorbet a better texture. Without it, sorbet would be rock hard,like an ice block, virtually un-scoop-able.
3Put the Splenda/sugar blend in a small, non-reactive saucepan. Add just enough juice to saturate it very well. Heat, stirring frequently, until the Splenda/sugar blend is dissolved.
4Stir the Splenda/sugar blend back into the reserved juice.
5Cool to room temperature. Then chill in the fridge for 4 hours
6After chilling, pour it into your ice cream maker, and let it run for half an hour.
7It's best if served right away, or you can stick it in the freezer, but let it sit out for 10 minutes at least before you try to scoop it!