Yield: 6 Servings
|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!"