Photo: Iain Bagwell, Randy Mayor; Styling: Cindy Barr
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)
How to Make It
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.
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.
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.
This recipe originally ran in Cooking Light January/February, 1990 and was updated for the November, 2012 25th anniversary issue.
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In our KitchenAid Blender Ice Cream maker this come out more like an Italian Ice rather than a smoother sorbet, but the flavor is awesome and it is easy to make. For a more lemony flavor add a bit of lemon rind to the simple syrup when you make it instead of just orange rind.