Orange Sorbet

Source:The Ultimate Ice Cream Book
Yields:3 cups
Prep Time:30 minutes
Total Time:2 1/2 hours
  • 2/3 cup sugar
  • 1 cup water
  • 2 cups fresh orange juice, with pulp (about 4 large naval oranges)
  • juice of a lime

Directions

Combine sugar and water in a small saucepan and place over low heat. Stir until sugar desolves completely. Remove from heat, and allow cool to room temperature.

With each orange, cut off ends so orange can stand on a chopping block. Using a sharp knife, cut down sides, removing peel, rind, and white pith beneath. With knife, cut out organge slices, from the surrounding membranes, into a medium bowl. When all fruit has been cut out of the orange, squeeze remaining juice from the remaining pulp into the bowl. Juice orange segments and juice in a blender.

Combine orange puree, cooled sugar syrup, and lime juice. Cover and refrigerate until cold.

When chilled, reeze in 1 or 2 batches in your ice cream machine. When finished, the sorbet will be soft, and ready to eat.

Note: You could freeze this sorbet for consumption at a later point, but it didn't keep well when I made it.