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Tangerine Sorbet (Sorbette De Mandarina)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.9897
Energy (kCal)1665.675
Carbohydrates (g)419.7326
Total fats (g)1.9045
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sugar, corn syrup, and 1/4 cup water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. Reduce the heat to medium and cook until a fairly thick syrup forms, 2 to 3 minutes. | 2. Transfer the syrup to a heatproof pitcher or large bowl, and add the tangerine and lemon juices and the tangerine zest, and stir well to mix. Refrigerate the sorbet mixture until chilled, then freeze it in an ice cream maker following the manufacturer's instructions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 1/4 cups 1007.475 251.995 0.0 0.0
    corn syrup 1/3 cup 321.6767 87.2846 0.0 0.2273
    tangerine juice 3 cups 318.63 74.84100000000001 3.705 1.482
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    tangerine zest 2 tablespoons grated - - - -

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



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