Cara Cara Orange Sorbet

  1. Note: Use a 1 1/4 quart ice cream maker or larger.
  2. For the mint simple syrup:
  3. 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.
  4. For the sorbet:
  5. 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.
  6. 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.

mint simple syrup, water, sugar, ubc, orange juice, simple syrup, ginger liqueur

Taken from tastykitchen.com/recipes/desserts/cara-cara-orange-sorbet/ (may not work)

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