CookEat Recipe
Orange Sorbet
Orange and lemon sorbet made with a simple boiled syrup.
Method
Steps
Step 1
Gather the ingredients: 4 large oranges; 1 lemon; 600 ml water; 300 g caster sugar.
Step 2
Wash the citrus, squeeze the oranges and lemon and strain all the juice to remove seeds and coarse pulp.
Step 3
Boil the sugar and water for 10 minutes. Mix the syrup with the strained citrus juice, then pass the complete mixture through a fine sieve again. Cool promptly over an ice-water bath, keeping water out of the food, and refrigerate within 2 hours. Cover and chill at 4°C or colder until thoroughly cold, about 2–3 hours. Churn in an ice-cream maker according to its instructions, usually 20–30 minutes, dividing into batches if needed for the machine’s capacity. Transfer to a covered freezer-safe container and freeze at −18°C for about 2–3 hours until scoopable. Serve promptly and keep the rest frozen without letting it melt.
Step 4
Serve heaped in small stemmed glasses. For the source’s single-piece presentation, transfer the churned mixture instead to a covered freezer-safe mould and freeze until firm throughout, about 4 hours or longer; briefly warm only the outside of the mould in lukewarm water and turn onto a chilled serving dish. Serve immediately.
Cooked it? Rate it.
Cooked 0 times