Fresh Orange Sorbet

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:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 2 Hours, 8 Minutes

Nutritional Information

Amount per serving
  • Calories: 91
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.4g
  • Carbohydrate: 23.1g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 1mg
  • Calcium: 5mg

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. 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. 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.
  3. 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.

Also featured in: Cooking Light Chill, Oxmoor House, 2013
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