Easy Orange Sorbet
- 1 cup Water
- 1/2 cups Sugar
- 1 whole Orange Rind (washed Then Removed From An Orange In Big Pieces)
- 2 cups Fresh Squeezed Orange Juice
- 2 Tablespoons Fresh Lemon Juice
- 6 whole Orange "cups", For Serving (instructions Below)
- Mint Sprigs, For Garnish
- 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.
water, sugar, orange rind, fresh squeezed orange juice, lemon juice
Taken from tastykitchen.com/recipes/desserts/easy-orange-sorbet/ (may not work)