By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 1 c
- 1/2 c
- peel of one orange, white part removed, julienned
- 2 c
- orange juice, fresh
- 2 Tbsp
- unsweetened orange juice concentrate
- 1 Tbsp
- grand marnier, optional
- orange shells, optional
1Make a syrup by combining the water, sugar and orange peel in a non-corrosive pan and bring to a boil.
2Simmer for 5 minutes.
3Remove from heat and let cool.
4Discard the orange peel.
5Combine the syrup, juice, juice concentrate and grand marnier.
6To freeze, follow the instructions for the lemon sorbet.
7To serve: Slice about 1/3 from the top of 6 large, smooth-skinned oranges and hollow them out.
8Pipe the sorbet from a pastry bag, fitted with a large star tip.
9Place each finished ice in the freezer until ready to serve.
10VARIATION: Replace the grand marnier with 2 tablespoons of either anisette or sambucca.