Diabetic Citrus Sorbet

Diabetic Citrus Sorbet Recipe

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Paul Bushay


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!

★★★★★ 2 votes
Makes 1 quart
30 Min
6 Hr
Ice-Cream Maker


4 c
fresh squeezed citrus juice
1/2 c
splenda/sugar blend
A splash
white wine or champagne (optional)

How to Make Diabetic Citrus Sorbet


  • 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!

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About Diabetic Citrus Sorbet

Course/Dish: Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: French
Other Tag: Quick & Easy