Sweets | Orange Sorbet

Revised on March 12, 2012

Good on it's own or with a rich chocolate cake or crisp cookies. You can use blood oranges or tangerines instead of the oranges. I like straining out the pulp for a smoother texture.

Yield: 1 pint

Ingredients

2 cups freshly squeezed orange juice, strain out pulp

1/2 cup sugar

2 tablespoons champagne, dry white wine, or mandrin vodka, optional

 

Method

Warm 1/2 cup of the orange juice with the sugar in a non-reactive saucepan, stirring until the sugar has completely dissolved.

Stir the sugar mixture into the remaining orange juice and add the champagne/wine/vodka, if using.

Chill thoroughly, then freeze in your ice cream maker according to the manufacture's instructions.

 

(Ref. "Orange Sorbet" recipe, The Sweet Life in Paris book.)