Diabetic Citrus Sorbet
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!