Stand: 30 minutes
Prep: 25 minutes
Freeze: 8 hours
Ingredients
1/2 cup [125 ml] water
1/2 cup [96 g] sugar
1 teaspoon finely shredded tangerine, orange, or blood orange peel
1 cup (peeled) papaya, peach or mango chunks
3/4 cup [188 ml] tangerine, orange, or blood orange juice
Directions
Combine the water and sugar in a small saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer, uncovered, for 5 minutes. Cool to room temperature. Stir in finely shredded peel.
Place papaya chunks in a blender container or food processor bowl; cover and blend or process until smooth. (If necessary add a little of the fruit juice to help mixture process.) Stir together papaya, fruit juice, and the cooled sugar syrup.
Pour mixture into a small nonmetal freezer container; cover. Freeze at least 4 hours or until firm. Break the mixture into small chunks; transfer to a medium chilled bowl. Beat with an electric mixer until slushy. Return mixture to pan. Cover; freeze at least 4 hours more or overnight.
To serve, let mixture stand at room temperature for 10 minutes. Scrape a large spoon or ice cream scoop across surface of frozen mixture.
Nutrition facts per serving:
Servings Per Recipe 5 or 6 servings
Calories102
Total Fat (g)0
Saturated Fat (g)0
Monounsaturated Fat (g)0
Polyunsaturated Fat (g)0
Cholesterol (mg)0
Sodium (mg)2
Carbohydrate (g)26
Total Sugar (g)24
Fiber (g)1
Protein (g)0
Vitamin A (DV%)0
Vitamin C (DV%)49
Calcium (DV%)1
Iron (DV%)1
http://www.fitnessmagazine.com/recipe/ice-cream
Comments
Post a Comment