Directions:
- Remove zest from 1 orange and cut into thin strips.
- Bring 2 cups water to boil in small saucepan.
- Add peel and return to boil.
- Drain.
- Repeat process two more times.
- Refrigerate.
- Squeeze enough juice from oranges to equal 1/2 cup.
- Bring juice, white zinfandel and sugar to a simmer in a small saucepan.
- Cook 2 to 3 minutes or until the sugar dissolves.
- Transfer to sauce to a bowl and stir in berries.
- Chill for 1 1/2 hours.
- Divide the ice cream between 4 bowls.
- Top with strawberries& sauce.
- Garnish with the cooked peel.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 359.24 Kcal (1504 kJ) | ||
| Calories from fat | 117.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.01g | 20% | |
|---|---|---|---|
| Cholesterol | 52.05mg | 17% | |
| Sodium | 102.79mg | 4% | |
| Potassium | 490.66mg | 10% | |
| Total Carbs | 51.77g | 17% | |
| Sugars | 42.55g | 170% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 88.6mg | 148% | |
| Calcium | 227.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 53.99 Kcal (226 kJ) | ||
| Calories from fat | 17.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 20% | |
|---|---|---|---|
| Cholesterol | 7.82mg | 17% | |
| Sodium | 15.45mg | 4% | |
| Potassium | 73.74mg | 10% | |
| Total Carbs | 7.78g | 17% | |
| Sugars | 6.39g | 170% | |
| Dietary Fiber | 0.64g | 17% | |
| Protein | 0.94g | 13% | |
| Vitamin C | 13.3mg | 148% | |
| Calcium | 34.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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