Orange Sorbet

Orange Sorbet

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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
  • 6
    orange shells, optional

How to Make Orange Sorbet


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

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About Orange Sorbet

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

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