Growing up, we had a large orange tree in the backyard. Every year, it seemed to produce more fruit. With what seemed like hundreds of oranges, it’s hard to eat them all. Many of these oranges were given away. If you have some extra oranges, or just love the flavor, why not try turning that fruit into a great recipe?
I love this easy orange sorbet because it is quick to put together. You just need to make simple syrup, add in some orange juice and Grand Marnier, and freeze in any household ice cream freezer. This sorbet is sweet and refreshing.
- 1 cup water
- 2/3 cup sugar
- 2 cups orange juice
- 1 Tbsp. Grand Marnier
- Place the water and sugar in a small saucepan over medium-low heat.
- Cook the syrup mixture, stirring occasionally until all the sugar is dissolved. This should take about five minutes.
- Remove the sugar syrup from the heat and stir in the orange juice.
- Refrigerate the juice mixture until it is completely chilled.
- Stir in the Grand Marnier.
- Freeze according to your ice-cream maker’s directions.
- Serve and enjoy.
- Try serving your orange sorbet in hollowed-out orange cups. This is a great way to utilize the peel if you are juicing fresh oranges. Cut the oranges in half and carefully hollow out all the flesh, leaving the skins intact. Pop them in the freezer to help preserve their shape. Then scoop the fresh sorbet into the oranges and serve.
- Don’t forget to think about your ice cream freezer ahead of time. Many home ice cream freezers has a bowl that needs to be frozen for at least 12 hours prior to making ice cream. Plan a day ahead. If you try to freeze ice cream in a freezer that isn’t completely cold, it won’t set up properly.
- Although the syrup and Grand Marnier will help with texture, citrus sorbets tend to become very hard when they are left in the freezer. This sorbet is great straight out of the ice cream freezer or within a few hours of being made. If you plan on storing it for longer, make sure the container is air-tight and leave it on the counter for five to ten minutes before scooping.
- If you don’t have Grand Marnier on hand, almost any hard liquor will do. I prefer using good vodka, because it has a fairly neutral flavor and won’t be noticeable in a big batch of sorbet, or a fruit-flavored liquor.