Cara Cara Orange Sorbet

Note: Use a 1 1/4 quart ice cream maker or larger.

For the mint simple syrup:
Boil water and sugar together in a small saucepan for 5 minutes. Remove from the heat and add the mint leaves. Cover the pan and allow the mixture to steep until cooled. Then strain the mixture into a bowl and discard mint leaves. Save what syrup you don’t use in this recipe for a nice mojito! The syrup will keep for a least a week in the fridge.

For the sorbet:
Combine orange juice, mint simple syrup, lime juice and ginger/orange liqueur, if using, in a pitcher. Stir to combine, then chill for at least an hour.

Process in an ice cream machine according to instructions. Serve right away as a soft treat. Or freeze for several hours to create a scoop-able sorbet.