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Ingredients
1 orange, blood orange, tangerine, or tangelo
1 cup water
2/3 cup sugar
1-1/2 cups orange juice, blood orange juice, tangerine juice, or tangelo juice
2 tablespoons lemon juice
1 orange, blood orange, tangerine, or tangelo
1 cup water
2/3 cup sugar
1-1/2 cups orange juice, blood orange juice, tangerine juice, or tangelo juice
2 tablespoons lemon juice
Directions
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 2-quart square baking dish. Cover; freeze 3 to 4 hours until firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze until firm or up to 2 weeks.
To serve, let stand at room temperature 5 minutes before scooping. Makes 6 (1/2-cup) servings.
Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1-1/2 cups pink or white grapefruit juice for orange juice.
Pummelo Sorbet: Substitute one 6-inch strip pummelo peel for orange peel and 1-1/2 cups pummelo juice for orange juice.
Use a vegetable peeler to remove only the colored part of the orange peel from the whole orange.
For syrup, combine the orange peel, water, and sugar in a medium saucepan. Bring to boiling, stirring until sugar dissolves. Reduce heat and simmer, covered, for 5 minutes. Strain, discarding peel; cool syrup. Add orange juice and lemon juice. Pour juice mixture into a 2-quart square baking dish. Cover; freeze 3 to 4 hours until firm.
Break frozen mixture into small chunks. Transfer to a chilled mixing bowl. Beat with an electric mixer on medium speed until fluffy but not melted. Transfer to a 4- to 6-cup freezer container; cover and freeze until firm or up to 2 weeks.
To serve, let stand at room temperature 5 minutes before scooping. Makes 6 (1/2-cup) servings.
Grapefruit Sorbet: Substitute one 6-inch strip pink or white grapefruit peel for the orange peel and 1-1/2 cups pink or white grapefruit juice for orange juice.
Pummelo Sorbet: Substitute one 6-inch strip pummelo peel for orange peel and 1-1/2 cups pummelo juice for orange juice.
(Collect From Shine)
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