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 homemade orange sorbet 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.
Fresh juice 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
- Squeeze the Oranges:
- Juice the oranges to yield 2 cups of fresh orange juice. Using room temperature oranges helps extract the most juice.
- 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.
- 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.
- Chill the Mixture:
- Place the sweetened orange juice in the refrigerator and chill for at least 1 hour or until cold.
Making the Sorbet
- 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.
- Prepare Orange Bowls:
- Scoop out the remaining pulp from four of the orange halves to create bowls for serving.
- 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.
- 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.
FAQ: Orange Sorbet
Can I make orange sorbet without an ice cream maker?
Yes. Pour the sweetened juice mixture into a shallow pan and freeze. Stir with a fork every 30 minutes until the texture is smooth and frozen—usually 2 to 3 hours total.
How much sugar should I add?
It depends on how sweet your oranges are. Start with 1/4 cup of sugar syrup and taste. Some oranges need more; others may need less.
Can I store leftover sorbet?
Yes, keep it in an airtight container in the freezer. It’s best eaten within a week, but texture can be revived by letting it soften slightly at room temperature before serving.
Can I make this with bottled orange juice?
Fresh juice is strongly recommended. Bottled juice tends to taste flat when frozen, and it may contain additives that affect the texture.
What other fruits can I use?
Grapefruit, blood orange, or tangerine can work similarly—just remember to adjust the sugar and acidity accordingly.
How to Make Homemade Orange Sorbet
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
Sorbet is a no fat alternative to ice cream and makes a deliciously 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.
Ingredients
- 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)
Instructions
Extracting and Preparing the Juice
- Squeeze the Oranges:
- Juice the oranges to yield 2 cups of fresh orange juice. Using room temperature oranges helps extract the most juice.
- 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.
- 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.
- Chill the Mixture:
- Place the sweetened orange juice in the refrigerator and chill for at least 1 hour or until cold.
Making the Sorbet
- 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.
- Prepare Orange Bowls:
- Scoop out the remaining pulp from four of the orange halves to create bowls for serving.
- 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.
- 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
If you liked this, you are going to love these other sorbet recipes:
Refreshing Apple and Calvados Sorbet
Avocado Sorbet with Strawberries
Frequently Asked Questions
How do I extract the most juice from the oranges?
Using room temperature oranges helps extract the most juice, so make sure to let them sit out before juicing.
What should I do if my orange sorbet is too icy after freezing?
If your sorbet is too icy, let it thaw for 5-10 minutes before serving to soften it up a bit.
Can I adjust the sweetness of the sorbet after adding the sugar syrup?
Yes, you can adjust the sweetness by adding more sugar syrup to the orange juice until it reaches your desired taste.
A pool party was the perfect setting for this sorbet. Everyone enjoyed a scoop while lounging by the water. So cool and refreshing.
The summeriest recipe ever!
I made this and it was truly delicious. I mean, it is 93 degrees here now, and this was just perfect!
Ultra refreshing and very easy to make. Best summer recipe this year.
So fantastic, made it three times this summer already and it it absolutely delicious!
Really refreshing, looks delicious and tastes great too.