Fresh Orange Sorbet

Fresh Orange Sorbet Recipe
Photo: Iain Bagwell, Randy Mayor; Styling: Cindy Barr
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.

Yield:

12 servings (serving size: 1/2 cup)
Total time: 2 Hours, 8 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 2 Hours, 8 Minutes

Nutritional Information

Calories 91
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.4 g
Carbohydrate 23.1 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 1 mg
Calcium 5 mg

Ingredients

10 medium oranges
2 1/2 cups water
1 cup sugar
1/3 cup fresh lemon juice (about 2 medium)
Grated orange rind (optional)
Mint sprigs (optional)

Preparation

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.

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.

2. 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.

Note:

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.

Jay Harlow,

Cooking Light 5-Star 1996,

Cooking Light

September 2007
Also featured in: Cooking Light Chill, Oxmoor House, March 2013;
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