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Orange-Ginger Sorbet
Orange-Ginger Sorbet

Orange-Ginger Sorbet

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Cook Minutes 4 Hr 25 Min
Prep : 10 Min Cook: 4 Hr 15 Min
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup boiling water
1 pkg. (85 g) Jell-O Orange Jelly Powder
3/4 cup canned frozen lemonade concentrate (Do not thaw.)
2 cups orange juice
1 Tbsp. ground ginger
3 cups thawed Cool Whip Light Whipped Topping
6 small orange slices, cut in half
2 Tbsp. chopped crystallized ginger
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How do I make it ?
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Step 1
Add boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Stir in lemonade concentrate.
Step 2
Refrigerate 15 min. or until slightly thickened.
Step 3
Stir in orange juice and ground ginger. Add Cool Whip; whisk until blended. Pour into loaf pan.
Step 4
Freeze 4 hours or until firm.
Step 5
Let sorbet stand at room temperature 15 min. to soften slightly before scooping sorbet into dessert dishes to serve. Top with orange pieces and chopped ginger.
Kraft Kitchen Tips!
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Note
To help control portion sizes, prepare and freeze sorbet as directed. Place 12 scoops of frozen sorbet in single layer in freezer container. Freeze up to 1 week before serving.
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Note
Empty remaining lemonade concentrate into small pitcher. Stir in 1-1/4 cups water. Refrigerate until ready to serve over ice.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 3.5 g
Saturated fat 3 g
15 %
Cholesterol 0 mg
Sodium 30 mg
1 %
Carbohydrate 26 g
Fibre 1 g
Sugars 21 g
Protein 1 g
Vitamin A
2 %
Vitamin C
45 %
Calcium
0 %
Iron
2 %
Servings
12 servings, 2/3 cup (75 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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