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; carbohydrates 56.8g; dietary fiber 6g; sugars 49.5g; fat 0.6g; vitamin a iu 30.8IU; vitamin c 26.4mg; folate 20.5mcg; calcium 25.4mg; iron 0.7mg; magnesium 21.2mg; potassium 146.6mg; sodium 3.1mg.
1 fruit, 3 other carbohydrate