Orange Sorbet
Orange Sorbet recipe
Yield
6 servingsPrep
20 minCook
0 minReady
2 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
water
|
|
| ½ | cup |
sugar
|
|
| 1 | each |
oranges
peel of, white part removed, julienned |
|
| 2 | cups |
orange juice
fresh |
|
| 2 | tablespoons |
orange juice, concentrated
unsweetened |
|
| 1 | tablespoon |
liqueur
optional, grand marnier or cointreau, orange flavor |
|
| 6 | each |
oranges
shells, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
water
|
|
| 118 | ml |
sugar
|
|
| 1 | each |
oranges
peel of, white part removed, julienned |
|
| 473 | ml |
orange juice
fresh |
|
| 3E+1 | ml |
orange juice, concentrated
unsweetened |
|
| 15 | ml |
liqueur
optional, grand marnier or cointreau, orange flavor |
|
| 6 | each |
oranges
shells, optional |
|
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.
