Oranges are quite plentiful at the moment so this is a good way to use up your stocks! Local oranges will be great for this recipe as most of them are not too sweet.
You can serve this sorbet as a dessert or mid-way through your meal to freshen the palate. You can also add it to your choice of desserts as this sorbet will keep in your freezer for over 1 week!
There are no raw egg whites in this recipe, so this is suitable for both children as well as pregnant women.
750ml of water
300ml of fresh orange juice
You will need to start by placing 750ml of water in a pot with 400g of sugar. Place the pot over a medium heat until the sugar dissolves. In the meantime, wash your oranges and using a zester, remove some of the peel, set aside. Next squeeze the oranges; you will need 300ml of juice which is roughly 8 to 10 oranges.
Once the sugar has dissolved, add the orange juice and the zest and stir. At this point you can churn the sorbet in an ice-cream machine or else you can place it in a shallow container and place it in the freezer.
Churning should take you around 30 minutes. If you are freezing the sorbet, set your timer for 3 hours. Once your timer rings, whiz the sorbet in an electric blender then place it in the same container and re-freeze.
Repeat this process for another 3 times until the sorbet is soft and flaky on the last check.