Fresh Orange Sorbet

• 10 medium oranges
• 2 1/2 cups water
• 1 cup sugar
• 1/3 cup fresh lemon juice (about 2 medium)
• Grated orange rind (optional)
• Mint sprigs (optional)

1. Carefully remove rind from 2 oranges using a vegetable peeler; discard white pith. Cut rind into 1 x 1/4-inch-thick strips. Cut peeled oranges in half; use a citrus reamer to squeeze juice from orange halves. Repeat with remaining oranges until juice measures 2 2/3 cups.
2. Combine 2 1/2 cups water and sugar in a small saucepan; bring to a boil. Add rind strips to pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool completely.
3. Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of a tabletop ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.
4. This recipe originally ran in Cooking Light January/February, 1990 and was updated for the November, 2012 25th anniversary issue.
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6. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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oranges, water, sugar, lemon juice, orange rind

Taken from www.myrecipes.com/recipe/fresh-orange-sorbet (may not work)