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.
By Kelsey Hilts
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.
My son has been loving oranges lately so I thought I’d make him an orange treat. After juicing the oranges I didn’t want to just throw away the orange peels so I hollowed them out to make little bowls. The timing for the frozen snack was perfect because as it turns out the oranges resemble miniature pumpkins. {I happened to make these the same day as some pumpkin cupcakes so I tried topping the sorbet with Tootsie Roll stems for a festive Halloween treat.} 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.
Orange Sorbet
- Total Time: 2 hours
- Yield: 4 1x
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.
Ingredients
- 2 cups (473mL) orange juice {the juice of roughly 6 oranges at room temperature}
- 4–6 Tbsp (47-72g) sugar
- 1–2 Tbsp (15-30mL) water
Instructions
- Squeeze the juice out of the oranges. {To get the most juice out of each orange use oranges at room temperature.}
- Pour the sugar into a small saucepan and add 1 Tbsp water or just enough so that the sugar can completely dissolve when heated over low heat.
- Once the sugar has dissolved, add it to the orange juice, sweetening the juice to taste.
- Chill the sweetened juice for 1 hour or until cold.
- Churn the sorbet according to the directions of your ice cream maker or pour it into a freezer-safe pan and alternate freezing it and whisking it with a fork to beat the ice crystals out.
- Scoop out the remaining pulp from four of the orange halves to create bowls.
- Divide the sorbet into the four orange halves and serve it immediately.
- If you won’t be serving them immediately, place them in the freezer until they are completely frozen and then cover them with plastic wrap or place them in a sealed container.
- Prior to serving them let them sit at room temperature for 5-10 minutes.
- Prep Time: 2 hours
Why using water in making of sorbetto I never use water becuse the orange ore other fruit have lot of fruitjuice
Wow, I had no idea sorbet was so simple! Thank you for the great recipe and clear directions. Our orange sorbet, the first I’ve ever made, was fantastic! (^_^)
I thought sorbet was a hard recipe but thanks for your easy to understand recipe it was fun and enjoyable and very refreshing i have never made orange sorbet before so i’m glad i had your recipe! Genius idea to use the orange skins for the bowl!
I’m trying this recipe out tomorrow. I have a good feeling about it. ????
how do you make the texture soft and your texture is so good!
This is DELISH!
Was actually really good. I am going to do this with lemons
Yum!
It is great
I went into a diabetic coma and gained 5 lbs just by reading the amount of sugar in this recipe. Why is this recipe pre rated 5 stars?
Super refreshing and really deliciuos!