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Orange Sorbet

Yield: about 1/2 quart (5 servings)
Author: Maryanne Cabrera


  • 2 1/2 cups fresh squeezed orange juice
  • 1/3 cup simple syrup*


  • Mix together orange juice and simple syrup.
  • Freeze mixture in ice cream maker according to your unit's instructions. Once the mixture has reached a soft serve consistency, transfer mixture inside hollowed oranges or into a freezer safe container. 
  • Let chill in the freezer for 2 hours to firm up. At 2 hours the sorbet will be a soft consistency, perfect for scooping. Freezing the mixture overnight will result in an icier texture. Allow the orange sorbet to soften slightly before serving.


  • Use either fresh squeezed orange juice or packaged 100% orange juice (not from concentrate, no sugar added)
  • To make simple syrup: bring to a boil equal parts water and sugar. Heat until sugar has dissolved. Cool to room temperature and keep stored in the fridge until ready to use. Will keep in the fridge for several weeks.
  • If you want a silkier sorbet, add additional simple syrup to the recipe. The higher the amount of the sugar, the creamier the sorbet will be. Less sugar will result in an icier texture.
  • I use this compressor ice cream maker. It is more expensive than the more common ice cream machines because it does not require the pre-freezing of the mixing bowl.
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