Sorbet is a frozen desert made from sweetened water flavored by fruit, wine or liquor, frozen into ice and the scraped so that small ice shards. Although sorbet is usually served as a palate cleanser between courses, it can also be eaten as a dessert. Although many people think that sorbet and sherbet is the same thing, sorbet does not contain dairy ingredients, while sherbet does contain a little cream or milk to give it a richer, creamier texture. The greatest thing about sorbet is it can be frozen, thawed and refrozen over and over, without having an affect on the consistency.
625 ml fresh squeezed orange juice
80 ml Simple Syrup
- Combine the orange juice and simple syrup in a measuring jug and mix well.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Once the mixture has reached a soft serve consistency, transfer mixture inside hollowed oranges or into a freezer safe container.
- Freeze the sorbet for 2 hours to firm up.
- Allow the orange sorbet to soften slightly before serving.
If you don’t have an ice-cream maker, pour the mixture onto a baking sheet and freeze until set. Break it up and blend in a food processor or in in a bowl with a stick blender ntil smooth. Transfer the mixture to a freezer safe container and freeze.
Recipe adapted from the original recipe by The Little Epicurean
Photo credit: https://www.thelittleepicurean.com