Orange Sorbet Recipe
Orange Sorbet
Total time: 1hr to 2hr

Preparation time: A few minutes
Cooking time: None
Freezing time: Depends on the machine used

Difficulty: Easy
Chef's Note

You can use freshly-squeezed orange juice, but if you do, strain the juice. 

If you buy prepared orange juice, choose the "no pulp" variety, or else strain it. 

If you don't have a sorbet maker, pour the mixture into the bowl of a food processor (with the blade). Place in the freezer. Thirty minutes later, place the bowl on the machine and process for a few minutes. Repeat the process three times, returning the bowl to the freezer for 30 minutes between each operation. In this way, you'll achieve a nice smooth texture. For a more mousse-like consistency, you can blend in 2 egg whites at the end with the food processor, then freeze again.

- 750 ml (3 cups) orange juice
- 200 to 300 g (1 to 1 1/2 cups) sugar
- Juice of 1 lemon
- 2 tbsp. orange liqueur: Cointreau, Grand Marnier, etc. (optional)

A little extra
- Candied orange zest

  1. Dissolve the sugar in the orange juice. 
  2. Add the lemon juice and orange liqueur. 
  3. Pour the mixture into the sorbet maker and process. 
  4. Blend in the candied orange zest or decorate your sorbet with a pinch of grated zest.

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