Orange Sorbet

Directions

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.