Orange Sorbet
Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
Use the best-tasting oranges you can find for this sorbet. Because every orange has a different level of sweetness and acid, adjust the sorbet syrup and lemon juice to taste.
This recipe goes with: Orange Vanilla Push-Up Pops
How to Make It
Step 1
1
Make sorbet syrup: In a very small saucepan over medium heat, cook sugar with 2 tbsp. water, swirling pan, until sugar dissolves, 1 1/2 minutes. Cool completely.
Step 2
2
In a bowl, mix juices and 3 tbsp. sorbet syrup. Taste and add more syrup if needed; it should be slightly too sweet (it will taste less sweet when frozen). Chill until cold, 2 hours.
Step 3
3
Churn in an ice cream maker until softly frozen, 15 to 20 minutes. Eat right away, or transfer to an airtight container and freeze until hard, at least 2 hours.
Make ahead: Sorbet syrup, up to 1 month, chilled airtight. Sorbet, up to 1 month, frozen (scrape with a fork to fluff before serving).
Ingredients
1/4 cup sugar
2 cups fresh orange juice (from about 6 oranges), strained
2 to 3 tbsp. lemon juice, strained
Directions
Step 1
1
Make sorbet syrup: In a very small saucepan over medium heat, cook sugar with 2 tbsp. water, swirling pan, until sugar dissolves, 1 1/2 minutes. Cool completely.
Step 2
2
In a bowl, mix juices and 3 tbsp. sorbet syrup. Taste and add more syrup if needed; it should be slightly too sweet (it will taste less sweet when frozen). Chill until cold, 2 hours.
Step 3
3
Churn in an ice cream maker until softly frozen, 15 to 20 minutes. Eat right away, or transfer to an airtight container and freeze until hard, at least 2 hours.
Make ahead: Sorbet syrup, up to 1 month, chilled airtight. Sorbet, up to 1 month, frozen (scrape with a fork to fluff before serving).
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