Frozen Citrus Bowls Recipe
Frozen Citrus Bowls Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Impress your company with these easy-to-do bowls. The thin citrus slices add a magical feel to a special dessert.—Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing

Ingredients

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 medium oranges, thinly sliced
  • 2 large lemons, thinly sliced
  • 2 large limes, thinly sliced
  • Lemon sorbet, orange sorbet and reduced-fat vanilla ice cream

Directions

In a small saucepan, bring sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Cool to room temperature.
Line twelve 10-oz. ramekins or custard cups with plastic wrap. Dip fruit slices in sugar mixture; allow excess to drip off. Place alternating slices in bowls, overlapping slightly; cover and freeze for 8 hours or overnight.
Scoop 1/2 cup sorbet or ice cream into each citrus bowl. Cover and freeze until serving.
Gently remove citrus bowls from ramekins. Serve immediately. Yield: 12 servings.
Originally published as Frozen Citrus Bowls in Taste of Home Christmas Annual Annual 2011, p75

Nutritional Facts

1 citrus bowl: 131 calories, 1g fat (1g saturated fat), 7mg cholesterol, 22mg sodium, 30g carbohydrate (26g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch.

  • 1/2 cup sugar
  • 1/2 cup water
  • 2 medium oranges, thinly sliced
  • 2 large lemons, thinly sliced
  • 2 large limes, thinly sliced
  • Lemon sorbet, orange sorbet and reduced-fat vanilla ice cream
  1. In a small saucepan, bring sugar and water to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally. Cool to room temperature.
  2. Line twelve 10-oz. ramekins or custard cups with plastic wrap. Dip fruit slices in sugar mixture; allow excess to drip off. Place alternating slices in bowls, overlapping slightly; cover and freeze for 8 hours or overnight.
  3. Scoop 1/2 cup sorbet or ice cream into each citrus bowl. Cover and freeze until serving.
  4. Gently remove citrus bowls from ramekins. Serve immediately. Yield: 12 servings.
Originally published as Frozen Citrus Bowls in Taste of Home Christmas Annual Annual 2011, p75

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