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
Scale
- 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