Orange Sorbet Recipe

Summery sorbets, with fresh flavours and plenty of zing, make a great dessert. This orange sorbet goes fantastically with dark chocolate, so can be part of a sophisticated dinner with a sliver of chocolate tart, or can be served up for a family Sunday lunch with some chocolate mousse. It is equally good on its own with its burst of orange tang cleansing the palate beautifully.

The sorbet keeps well in the freezer, its flavour even intensifying over time, so make it in advance and have it on hand for an easy dessert option at any time.

Recipe for Orange Sorbet

Ingredients
10 oranges
juice of half a lemon
100ml water
icing sugar to sweeten if necessary

For the syrup
250g / 8oz sugar
150ml water
juice of half a lemon

Make the syrup first. Heat the ingredients together over a low heat until the sugar dissolves. Bring it to the boil and allow to bubble for 2-3 minutes. Remove from heat and cool.
Grate the zest from 5 of the oranges and squeeze the juice from all of them.  You are aiming for about 3 cups / 750 ml of juice. Mix together the grated zest, lemon juice and water to the juice, then stir in the cooled syrup. Taste for sweetness. Add icing sugar if it is too sharp or more lemon juice if too sweet. Remember that frozen food needs slightly more sweetness than normal, to bring out the flavour.

Pour the mixture into a freezer container and chill for a few hours. Take it out again and break up the ice crystals by beating with a fork, then freeze again. For a special presentation you can freeze the ice in the scooped out orange skin halves as individual portions. If you are doing this make sure that al the flesh is cleaned from the skins, then scoop the beaten ice into them and freeze wrapped in clingfilm.

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