RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.3741
Energy (kCal)	627.7352
Carbohydrates (g)	157.3676
Total fats (g)	0.554
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0259
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0597
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0061
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0606
Proline (g)	0.0591
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.2986
Adjusted Protein (g)	0.0000
Cystine (g)	0.0065
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.2711
Copper, Cu (mg)	0.1031
Maltose (g)	0.0000
Zinc, Zn (mg)	0.1792
Total lipid (fat) (g)	0.5540
Vitamin K (phylloquinone) (g)	0.2148
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0110
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3400
Folate, total (g)	63.4125
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	267.0825
Energy (kcal)	627.7352
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0065
Fatty acids, total saturated 14:1 (g)	0.0024
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0040
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	147.4547
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0076
Vitamin C, total ascorbic acid (mg)	115.1115
Lutein + zeaxanthin (g)	160.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0153
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	28.3693
Fatty acids, total saturated 16:0 (g)	0.0421
Carbohydrate, by difference (g)	157.3676
Vitamin D (IU)	0.0000
Fructose (g)	1.4343
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1102
Tyrosine (g)	0.0053
Potassium, K (mg)	434.0835
Fatty acids, total saturated 12:0 (g)	0.0012
Vitamin A, RAE (g)	12.9125
Serine (g)	0.0214
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0129
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.3612
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0036
Histidine (g)	0.0040
Isoleucine (g)	0.0102
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.6420
Water (g)	395.1281
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	46.6775
Sodium, Na (mg)	10.0870
Iron, Fe (mg)	0.8668
Energy (kJ)	2625.5058
Ash (g)	1.1493
Caffeine (mg)	0.0000
Glycine (g)	0.0129
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0532
Fatty acids, total polyunsaturated (g)	0.0791
Vitamin E (alpha-tocopherol) (mg)	0.2684
Sucrose (g)	134.1731
Vitamin B-6 (mg)	0.1135
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0136
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4193
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0012
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1460
Folate, food (g)	63.4125
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0536
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0146
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.6814
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0801
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	56.7630
Fatty acids, total saturated 10:0 (g)	0.0244
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0222
Glutamic acid (g)	0.0510
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	7.4400
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0185
Folate, DFE (g)	63.4125
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.7805
Tryptophan (g)	0.0028
Threonine (g)	0.0102
Fatty acids, total polyunsaturated 18:1 c (g)	0.0049
Manganese, Mn (mg)	0.0990
Protein (g)	1.3741
Cryptoxanthin, beta (g)	214.4400
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0461
Betaine (mg)	0.0302
Phosphorus, P (mg)	34.5772
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine sugar and water in a small pot, bring to a boil reduce and simmer just until sugar is dissolved, let cool. | 2. Stir together all the juices, zests and vanilla, add in ½ cup of sugar syrup, taste and add more until desired sweetness is reached; with a ½ cup of syrup, this is a tart and refreshing sorbetto which makes a perfect palate cleanser. Add more syrup for a sweeter flavor, especially if serving children. | 3. Transfer to an ice cream maker and freeze according to manufacture’s instructions. | 4. Note: | 5. Every ice cream maker is different; follow the general directions for yours. My gelato machine allows me to only have to slightly cool the syrup, you may have to chill syrup & juice blend before mixing. | 6. You may serve the sorbetto right away, or pack in a freezer container and allow to ripen. | 7. With ½ cup syrup this makes a scant pint. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2/3	cup	537.32	134.3973	0.0	0.0
water	2/3	cup	0.0	0.0	0.0	0.0
lemon juice	1/2	cup	26.84	8.418	0.42700000000000005	0.2928
orange juice	1/2	cup	55.8	12.895999999999999	0.868	0.248
lime juice	1		3.7812	1.2735	0.0635	0.0106
vanilla	1/4	teaspoon	3.0239999999999996	0.1328	0.0006	0.0006
lime zest	1		-	-	-	-
lemon zest	1/2		-	-	-	-
orange zest	1/2		0.97	0.25	0.015	0.002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Chic Chef's Citrus Sorbetto