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Orange Sorbet

Ready in 30 mins + waiting

Recipe by Graham 

The presentation of this Orange Sorbet is superb and the fresh taste and light texture makes ideal after a large or heavy meal. Whilst the end result looks highly professional it is, like most of the recipes on this site, deceptively simple to make. Plus, the orange flavor, much like French sorbets, is both intense and refreshing.

Preparation Time

15 Minutes + waiting

Cooking Time

15 Minutes

Ingredients for Orange Sorbet

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 2:

2 oz caster (superfine) sugar
¼ pint water
2 large oranges
1 teaspoon lemon juice
1 egg

How to Cook Orange Sorbet

  1. Place the sugar and water into a pan and heat gently, stirring until the sugar is dissolved. Bring to the boil then simmer for 10 minutes. Set aside and allow to cool.
  2. Cut off the tops of the oranges then, using a sharp knife, cut out as much flesh as possible from the insides of the oranges, keeping the skin intact. Reserve the orange shells and tops for later. Place the orange flesh in the pan with the sugar and water and add the lemon juice. Squeeze this through a sieve (strainer) to get out all the juices and place the juice in a freezer bag or container then freeze for 2 hours until it is mushy.
  3. Separate the egg yolk from the egg white and whisk the whites into the mushy orange mixture. Spoon this back into the orange shells and freeze them until firm. One hour before serving, transfer them to the fridge to allow them to soften a little.
GRAHAM'S HOT TIP:
I bet you were wondering what to do with the tops of the oranges?... For an extra professional presentation, cut very fine shreds from the rind and use to decorate the top of each of the sorbets.