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Orange Sorbet

Total Time
5 hrs 30 mins

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

su-Orange Sorbet

Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox
 1/4 cup sugar
 2 cups fresh orange juice (from about 6 oranges), strained
 2 to 3 tbsp. lemon juice, strained
Step 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

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

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).

Nutrition Facts

Amount Per Serving
Calories 67Calories from Fat 2.3
% Daily Value *
Total Fat 0.2g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1mg1%
Total Carbohydrate 16g6%

Dietary Fiber 0.2g1%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.