Use the best-tasting oranges you can find for this sorbet. Because every orange has a different level of sweetness and acid, adjust the sorbet syrup and lemon juice to taste.This recipe goes with: Orange Vanilla Push-Up Pops

Jessica Battilana
Recipe by Sunset August 2017

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Photo by Victor Protasio; Prop styling by Audrey Davis; Food styling by Torie Cox

Recipe Summary

total:
5 hrs 30 mins
Yield:
Makes 3 cups (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make sorbet syrup: In a very small saucepan over medium heat, cook sugar with 2 tbsp. water, swirling pan, until sugar dissolves, 1 1/2 minutes. Cool completely.

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  • In a bowl, mix juices and 3 tbsp. sorbet syrup. Taste and add more syrup if needed; it should be slightly too sweet (it will taste less sweet when frozen). Chill until cold, 2 hours.

  • Churn in an ice cream maker until softly frozen, 15 to 20 minutes. Eat right away, or transfer to an airtight container and freeze until hard, at least 2 hours.Make ahead: Sorbet syrup, up to 1 month, chilled airtight. Sorbet, up to 1 month, frozen (scrape with a fork to fluff before serving).

Nutrition Facts

67 calories; calories from fat 2.3%; protein 0.6g; fat 0.2g; saturated fat 0g; carbohydrates 16g; fiber 0.2g; sodium 1mg; cholesterol 0mg.
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