Refreshing Orange Sorbet

Sorbet is a lower fat alternative to ice cream and makes a refreshing dessert or snack. It is very simple to make – all you need is fruit juice and a little bit of sugar.

This refreshing orange sorbet is the perfect way to cool down on a hot day. Made with fresh orange juice and a touch of sugar, it is both simple and delicious. Serve it in hollowed-out orange halves for a fun and festive presentation.

The nice thing about making sorbet at home is that you can control the amount of sugar added. I recommend always adding sugar “to taste” due to the fact that the sweetness of fruits vary so each batch may turn out different. For this recipe – after juicing the oranges – I didn’t want to just throw away the orange peels, so I hollowed them out to make little bowls.

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Sorbet is best when eaten immediately but if you freeze it first just remember to let it thaw for 5-10 minutes before serving it to allow it to soften a bit.

How to Make Orange Sorbet

Extracting and Preparing the Juice

1. Squeeze the Oranges:
   • Juice the oranges to yield 2 cups of fresh orange juice. Using room temperature oranges helps extract the most juice.
2. Dissolve the Sugar:
   • In a small saucepan, combine the sugar with 1 tablespoon of water. Heat over low heat, stirring until the sugar completely dissolves. Add more water if necessary.
3. Sweeten the Juice:
   • Once the sugar syrup is ready, add it to the orange juice. Adjust the sweetness to taste by adding more sugar syrup if needed.
4. Chill the Mixture:
   • Place the sweetened orange juice in the refrigerator and chill for at least 1 hour or until cold.

Making the Sorbet

5. Churn the Sorbet:
   • Follow the instructions for your ice cream maker to churn the chilled orange juice mixture into sorbet. If you don’t have an ice cream maker, pour the mixture into a freezer-safe pan and freeze. Every 30 minutes, whisk the mixture with a fork to break up ice crystals until the sorbet is smooth and fully frozen.
6. Prepare Orange Bowls:
   • Scoop out the remaining pulp from four of the orange halves to create bowls for serving.
7. Serve the Sorbet:
   • Divide the sorbet into the four prepared orange halves and serve immediately. If not serving right away, place the filled orange halves in the freezer until completely frozen. Cover them with plastic wrap or place in a sealed container.
8. Thaw Before Serving:
   • When ready to serve, let the sorbet-filled orange halves sit at room temperature for 5-10 minutes to soften slightly.

Recipe Notes

• Sweetness Level: Adjust the sugar to your preference based on the sweetness of your oranges.
• Storage: Store any leftover sorbet in an airtight container in the freezer for up to 1 week.

How to Make Orange Sorbet

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4.7 from 15 reviews

• Author: Kelsey Hilts
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x

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Description

Sorbet is a lower fat alternative to ice cream and makes a refreshing dessert or snack. It is very simple to make – all you need is fruit juice and a little bit of sugar. The nice thing about making it at home is that you can control the amount of sugar added.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups orange juice (473 mL) (approximately 6 oranges at room temperature)
• 4–6 tablespoons sugar (47–72 g)
• 1–2 tablespoons water (15–30 mL)

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Instructions

Extracting and Preparing the Juice

1. Squeeze the Oranges:
   • Juice the oranges to yield 2 cups of fresh orange juice. Using room temperature oranges helps extract the most juice.
2. Dissolve the Sugar:
   • In a small saucepan, combine the sugar with 1 tablespoon of water. Heat over low heat, stirring until the sugar completely dissolves. Add more water if necessary.
3. Sweeten the Juice:
   • Once the sugar syrup is ready, add it to the orange juice. Adjust the sweetness to taste by adding more sugar syrup if needed.
4. Chill the Mixture:
   • Place the sweetened orange juice in the refrigerator and chill for at least 1 hour or until cold.

Making the Sorbet

5. Churn the Sorbet:
   • Follow the instructions for your ice cream maker to churn the chilled orange juice mixture into sorbet. If you don’t have an ice cream maker, pour the mixture into a freezer-safe pan and freeze. Every 30 minutes, whisk the mixture with a fork to break up ice crystals until the sorbet is smooth and fully frozen.
6. Prepare Orange Bowls:
   • Scoop out the remaining pulp from four of the orange halves to create bowls for serving.
7. Serve the Sorbet:
   • Divide the sorbet into the four prepared orange halves and serve immediately. If not serving right away, place the filled orange halves in the freezer until completely frozen. Cover them with plastic wrap or place in a sealed container.
8. Thaw Before Serving:
   • When ready to serve, let the sorbet-filled orange halves sit at room temperature for 5-10 minutes to soften slightly.

Notes

• Sweetness Level: Adjust the sugar to your preference based on the sweetness of your oranges.
• Storage: Store any leftover sorbet in an airtight container in the freezer for up to 1 week.

• Prep Time: 65 mins
• Cook Time: 5 mins
• Category: Dessert
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 125 ml
• Calories: 80
• Sugar: 18g
• Sodium: 0g
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 20
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0g