Orange sorbet

Yield: 6 Servings

Measure Ingredient
1 cup Water
½ cup Sugar
Peel of 1 orange, white part removed, julienned
2 cups Fresh orange juice
2 tablespoons Unsweetened orange juice concentrate
1 tablespoon Grand marnier, optional
6 eaches Orange shells, optional

Make a syrup by combining the water, sugar & orange peel in a non-corrosive pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool. Discard the orange peel. Combine the syrup, juice, juice concentrate & Grand Marnier. To freeze, follow the instructions for the Lemon Sorbet.

To serve: Slice about ⅓ from the top of 6 large, smooth-skinned oranges & hollw them out. Pipe the sorbet from a pastry bak, fitted with a large star tip. Place each finished ice in the freezer until ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of either anisette or Sambucca.

Jim Tarantino, "Sorbets!"

Similar recipes