Fresh Orange Sorbet
- Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
- For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 2-quart square baking dish. Cover; freeze 3 to 4 hours until firm.
- Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze until firm or up to 2 weeks.
- To serve, let stand at room temperature 5 minutes before scooping. Makes 6 (1/2-cup) servings.
From the Test Kitchen
Substitute one 6-inch strip pummelo peel for orange peel and 1-1/2 cups pummelo juice for orange juice.
Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1-1/2 cups pink or white grapefruit juice for orange juice.
Nutrition Facts (Fresh Orange Sorbet)
- Per serving:
- 111 kcal ,
- 0 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 2 mg sodium ,
- 28 g carb. ,
- 0 g fiber ,
- 0 g pro.