Source: EatingWell Magazine, July/August 1993
Make Ahead Tip: The syrup (Step 1) can be made up to 3 days in advance and refrigerated. Freeze the sorbet for up to 1 day. Let soften slightly in the refrigerator for 15 to 20 minutes before serving.
232 calories; protein 1.1g 2% DV; carbohydrates 56.8g 18% DV; dietary fiber 6g 24% DV; sugars 49.5g; fat 0.6g 1% DV; saturated fat 0g; cholesterol 0mg; vitamin a iu 30.8IU 1% DV; vitamin c 26.4mg 44% DV; folate 20.5mcg 5% DV; calcium 25.4mg 3% DV; iron 0.7mg 4% DV; magnesium 21.2mg 8% DV; potassium 146.6mg 4% DV; sodium 3.1mg; thiamin 0mg 3% DV.
1 fruit, 3 other carbohydrate