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An easy sorbet that is refreshing and delicious! When served in an orange “cup”, your friends will think this is much fancier than it really is. The long prep time is mostly for chilling.
Combine the water and sugar in a saucepan over medium-high heat. Bring to a boil, then add the orange rind. Reduce heat and simmer 5 minutes.
Strain the syrup into a heat safe bowl to remove the rind. Allow to cool.
Once cool, stir the orange and lemon juice into the syrup (fresh juice is suggested for its lighter flavor. Concentrated juices will change the taste quite a bit). Chill in the refrigerator for at least three hours and up to three days.
Follow directions on your ice cream maker for churning (mine churns 15-20 minutes). Serve immediately in orange cups (directions below), or place in the freezer for future use. If freezing, allow sorbet to soften on the counter a few minutes prior to serving. This will make scooping easier.
To make orange cups:
Slice a thin piece off the top of a thoroughly washed orange. Then run a sharp paring knife around the inner rim, then scoop out the insides with a spoon. (Hint: you can juice the pulp for your sorbet, or just eat the yummy wedges of orange). Be careful not to poke a hole in your “cup”. If your orange doesn’t sit flat, shave a bit off the bottom to level it out, also being careful not to poke a hole in it.
Then, pop your orange cup into the freezer before adding any sorbet. The hulled out oranges freeze quickly, in about 20-30 minutes. If you place them in the freezer just before churning your sorbet, they will be ready for filling when your ice cream maker is done.
Garnish sorbet with a mint leaf if desired.
Note: For 2 cups of fresh squeezed orange juice you’ll need about 8-15 oranges, depending on size.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!