Photo: Iain Bagwell, Randy Mayor; Styling: Cindy Barr
Hands-on Time
15 Mins
Total Time
2 Hours 8 Mins
Yield
12 servings (serving size: 1/2 cup)

This easy sorbet nets rave reviews from our staffers for two reasons. First, it's super easy to make; fresh squeezed orange juice, orange zest, sugar, and water are all you'll need. Plus, the orange flavor, much like French sorbets, is both intense and refreshing.

How to Make It

Step 1

Carefully remove rind from 2 oranges using a vegetable peeler; discard white pith. Cut rind into 1 x ¼-inch-thick strips. Cut peeled oranges in half; use a citrus reamer to squeeze juice from orange halves. Repeat with remaining oranges until juice measures 2 2/3 cups.

Step 2

Combine 2 1/2 cups water and sugar in a small saucepan; bring to a boil. Add rind strips to pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool completely.

Step 3

Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of a tabletop ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.

Chef's Notes

This recipe originally ran in Cooking Light January/February, 1990 and was updated for the November, 2012 25th anniversary issue.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light 5-Star 1996

Also appeared in: Oxmoor House, March, 2013,Cooking Light Chill

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