Homemade Orange Sorbet

This recipe yields a vibrant, refreshing, and naturally dairy-free sorbet that’s bursting with fresh orange flavor. Serving it in hollowed-out orange halves makes for a stunning and fun presentation.

Yields: Approximately 4-6 servings Prep time: 20 minutes Chill time: 1 hour (for simple syrup) Freeze time: 4-6 hours (or overnight)

Ingredients:

• For the Simple Syrup:
  • 1 cup granulated sugar
  • 1 cup water
• For the Orange Sorbet:
  • 2 cups freshly squeezed orange juice (from about 4-6 large oranges, depending on juiciness)
  • 1 tablespoon freshly squeezed lemon juice (this brightens the flavor and helps prevent crystallization)
  • 1 teaspoon orange zest (from 1 organic orange, optional, for extra aroma and flavor)
  • 1 cup prepared simple syrup (from the ingredients above)
• For Serving:
  • 3-6 large oranges (enough to make orange halves for serving, plus extra for juice)
  • Fresh mint sprigs (optional, for garnish)

Equipment:

• Saucepan
• Measuring cups and spoons
• Citrus juicer
• Fine-mesh sieve (optional, for straining juice)
• Zester or microplane (if using orange zest)
• Airtight container (preferably shallow, for freezing)
• Ice cream maker (highly recommended for best texture, but alternatives provided)
• Spoon or paring knife (for hollowing out oranges)
• Small serving plates

Instructions:

Step 1: Make the Simple Syrup

1. In a small saucepan, combine the granulated sugar and water.
2. Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved. Do not let it boil vigorously.
3. Once the sugar is dissolved, remove the saucepan from the heat.
4. Allow the simple syrup to cool completely to room temperature, then transfer it to a container and refrigerate for at least 1 hour, or until thoroughly chilled. This is important for the sorbet texture.

Step 2: Prepare the Orange Juice

1. Wash the oranges thoroughly. If you’re using orange zest, zest one of the oranges before juicing it.
2. Cut the oranges in half.
3. Using a citrus juicer, extract 2 cups of fresh orange juice. Try to avoid getting too much pith (the white part of the peel) in the juice, as it can add a bitter taste.
4. If you prefer a smoother sorbet, you can strain the orange juice through a fine-mesh sieve to remove any pulp.

Step 3: Combine Sorbet Ingredients

1. In a large bowl or pitcher, combine the chilled simple syrup, fresh orange juice, and fresh lemon juice.
2. If using, stir in the orange zest.
3. Mix everything thoroughly until well combined.

Step 4: Churn the Sorbet (Using an Ice Cream Maker – Recommended)

1. Pour the sorbet mixture into the frozen bowl of your ice cream maker.
2. Churn according to the manufacturer’s instructions, usually for 20-30 minutes, or until the sorbet reaches a soft-serve consistency. It should be firm but still somewhat pliable.
3. Once churned, transfer the sorbet to an airtight container.

Step 5: Freeze the Sorbet

1. Place the airtight container with the churned sorbet in the freezer.
2. Freeze for at least 4-6 hours, or until firm. For best results and scoopability, freeze overnight.

No Ice Cream Maker Alternative (Manual Method):

1. Pour the sorbet mixture into a shallow metal or glass pan (like a 9×13 inch baking dish).
2. Place the pan in the freezer.
3. After 30-45 minutes, check the sorbet. As it starts to freeze around the edges, remove it from the freezer and vigorously stir and scrape the frozen parts into the center with a fork or whisk.
4. Return to the freezer and repeat this process every 30-45 minutes for about 3-4 hours, or until the sorbet is uniformly frozen and slushy, resembling coarse shaved ice. This breaks up ice crystals and creates a smoother texture.
5. Once it reaches that slushy consistency, transfer it to an airtight container and freeze for another 2-3 hours to firm up.

Step 6: Prepare Orange Halves for Serving

1. Choose your best-looking oranges for serving. Cut each orange in half crosswise.
2. Using a spoon or a small paring knife, carefully scoop out the pulp and juice from each orange half, leaving the rind intact to form a “bowl.” Be gentle so you don’t tear the rind. You can save any extra juice and pulp for other uses.
3. If the orange halves don’t sit flat, you can carefully trim a tiny sliver off the bottom of the rind to create a stable base, being careful not to cut through to the inside.

Step 7: Serve

1. About 10-15 minutes before serving, remove the frozen sorbet from the freezer to allow it to soften slightly, making it easier to scoop.
2. Using an ice cream scoop, scoop generous portions of the orange sorbet into each prepared orange half.
3. For a beautiful presentation like the image, you can cut a thin slice from one of the remaining oranges and insert it into the sorbet, or place it on the side.
4. Garnish with a fresh mint sprig if desired.
5. Serve immediately and enjoy your refreshing homemade orange sorbet!

Tips for Success:

• Use Freshly Squeezed Juice: This is crucial for the best flavor. Store-bought juice often contains additives or is pasteurized, which can alter the taste.
• Chill Ingredients Thoroughly: The colder your simple syrup and juice mixture are before churning, the faster and more efficiently your ice cream maker will work, resulting in a smoother sorbet.
• Don’t Overfill Your Ice Cream Maker: Sorbet expands as it churns, so leave some space in the machine.
• Adjust Sweetness: Taste your mixture before churning. If your oranges are very tart, you might want to add a little more simple syrup (start with a tablespoon at a time). If they are very sweet, you might need a touch less.
• Preventing Ice Crystals: The simple syrup and lemon juice help with this. Churning in an ice cream maker also helps by incorporating air and creating small ice crystals. If using the manual method, frequent stirring is key.
• Storage: Store leftover sorbet in an airtight container in the freezer for up to 2-3 weeks. It may become very hard over time; allow it to sit at room temperature for 10-15 minutes before serving.

Enjoy your delicious and beautiful homemade orange sorbet!