Orange Sorbet

Orange Sorbet Recipe

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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.

About Orange Sorbet

Course/Dish: Ice Cream & Ices
Other Tag: Quick & Easy