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.