READY IN
30 mins

+ waiting
Orange Sorbet Recipe

Orange Sorbet

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

The presentation of this Orange Sorbet is superb and the fresh taste and light texture makes ideal after a large or heavy meal. Whilst the end result looks highly professional it is, like most of the recipes on this site, deceptively simple to make. Plus, the orange flavor, much like French sorbets, is both intense and refreshing.

      Preparation Time: 15 Minutes + waiting

      Cooking Time: 15 Minutes

Ingredients for Orange Sorbet

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US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
2 oz
caster (superfine) sugar
¼ pint
water
2
large oranges
1 teaspoon
lemon juice
1
egg

 

How to Cook Orange Sorbet

  1. Place the sugar and water into a pan and heat gently, stirring until the sugar is dissolved. Bring to the boil then simmer for 10 minutes. Set aside and allow to cool.
  2. Cut off the tops of the oranges then, using a sharp knife, cut out as much flesh as possible from the insides of the oranges, keeping the skin intact. Reserve the orange shells and tops for later. Place the orange flesh in the pan with the sugar and water and add the lemon juice. Squeeze this through a sieve (strainer) to get out all the juices and place the juice in a freezer bag or container then freeze for 2 hours until it is mushy.
  3. Separate the egg yoke from the egg white and whisk the whites into the mushy orange mixture. Spoon this back into the orange shells and freeze them until firm. One hour before serving, transfer them to the fridge to allow them to soften a little.

 
Graham GRAHAM'S HOT TIP:
I bet you were wondering what to do with the tops of the oranges?... For an extra professional presentation, cut very fine shreds from the rind and use to decorate the top of each of the sorbets.
 
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Reviews of Orange Sorbet

Rating 4 out of 5 - Many cooks will make this recipe again April 15 2014
I made this recipe as is but all I had were little clementines so I made two each! It was okay. the taste was good.. These were the perfect finish to a grilled salmon dinner! I allowing the very frozen oranges to sit at room temp for a while before serving them. Even an hour in the fridge wasn't enough.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again December 20 2013
Excellent recipe. It tastes good and looks really professional. Last time I did it, I used blood oranges and they gave it a really fiery sunset color! It's simple and I like the addition of the zest on the top.
(4 reviews)
 

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