Easy Orange Sorbet

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.