Cara Cara Orange Sorbet

• FOR THE MINT SIMPLE SYRUP:
• 1 cup Water
• 1 cup Sugar
• 1/4 cups Or A Generous Handful Of Fresh Mint Leaves
• FOR THE SORBET:
• 2-1/2 cups Cara Cara Orange Juice, For 2 1/2 Cups You'll Need 6-8 Oranges
• 1/2 cups Mint Simple Syrup
• 1 whole Lime, Juiced
• 3 Tablespoons Ginger Liqueur Or Grand Marnier, Optional, But Highly Recommended

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)