Orange Sorbet recipe
peel of, white part removed, julienned
orange juice, concentrated
optional, grand marnier or cointreau, orange flavor
Make a syrup by combining the water, sugar and orange peel in a non-corrosive pan and bring to a boil.
Simmer for 5 minutes. Remove from heat and let cool.
Discard the orange peel.
Combine the syrup, juice, juice concentrate and Grand Marnier.
To freeze, follow the instructions for the Lemon Sorbet.
To serve: Slice about ⅓ from the top of 6 large, smooth-skinned oranges and hollw them out.
Pipe the sorbet from a pastry bak, fitted with a large star tip.
Place each finished ice in the freezer until ready to serve.
VARIATION: Replace the Grand Marnier with 2 tablespoons of either anisette or Sambucca.