Trick or treat? Give them something healthy to eat like DIY orange sorbet made with 100% orange juice!

By: Jodie Shield, RDN

Hosting a Halloween party and need a healthy, refreshing “orange” treat? Grab your ice cream maker and whip up a batch of homemade orange sorbet. I love this recipe from HonestCooking because it’s so simple and uses 100% orange juice. Tropicana asked me to try the recipe using their Pure Premium OJ with Calcium and Vitamin D – it was delicious and nutritious! One 8-ounce glass of their 100% orange provides two servings of fruit. And every parent knows, fruit is not top of mind for most trick-or-treaters! To make the jack-o’-lantern cups, simply slice 2 oranges in half and scoop out the juice and pulp to create mini serving bowls. Use a carving tool or knife to make the orange cups look like jack-o’-lantern faces. For more healthy Halloween treats be sure to try my Chocolate Orange Pistachio Bark and Homemade Popcorn Balls. You’ll also find the recipes on this blog and my new app Time To Eat Healthy.

Orange Sorbet Jack-O-Lanterns

4 servings


Prep Time: 2 hours

Cooking Time: 10 minutes


  • 2 cups 100% orange juice with calcium and vitamin D
  • 4 tablespoons sugar
  • 1 tablespoon water
  • Steps:
  1. Place orange juice in medium-size bowl. Set aside.
  2.  Pour sugar into small saucepan; add water and heat over low heat until sugar is completely dissolved. Pour mixture into the bowl of orange juice and chill in refrigerator for about one hour until cold.
  3.  Add orange juice mixture to ice cream maker and churn according to directions.
  4.  Scoop sorbet into four jack-o-lantern cups and serve immediately.

Nutritional Information per Serving (1/2 cup):

107 calories, 1 gram protein, 27 grams carbohydrate, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 grams fiber, 3 milligrams sodium


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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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