Orange Sorbet
Homemade orange sorbet has a bright citrus flavor and a smooth texture that scoops well straight from the freezer. Served in frozen orange halves, it looks fresh and tastes intensely orange.
Servings: 4 filled oranges
Equipment
- Citrus Juicer or Cheese Cloth
- Blender or Food Processor or Whisk
- Muffin Tin to Keep Oranges Upright
- Ice Cream Maker or Ninja CREAMi - Optional
Ingredients
- 4 navel oranges large
- ¾ Cup simple syrup
- 1 Tablespoon lemon juice fresh
- 1 Tablespoon orange zest
- 13 Ounces coconut milk full fat
Instructions
Prepare the Oranges
- Slice the tops off the oranges and carefully scoop out the fruit flesh with a spoon, being careful not to tear the peel. Reserve all the fruit flesh and juice that escapes during this process.
- Place the hollowed-out orange skins in the freezer to firm up while you prepare the sorbet.
- Press the pulp in a juicer or through a cheese cloth to collect 1 ½ cups of juice. You may need to use 1 to 2 more oranges depending on the amount each orange produces.
Combine the Sorbet Ingredients
- In a large bowl, whisk together the fresh orange juice, simple syrup, lemon juice, orange zest, and coconut milk until well combined.
If Using an Ice Cream Maker
- Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Without an Ice Cream Maker
- Place the bowl of orange mixture into the freezer. Stir the mixture every hour to break up ice crystals until it reaches a soft-serve consistency.
If Using a Ninja CREAMi
- Pour the sorbet mixture into a Ninja CREAMi pint up to the max fill line. Freeze flat for 24 hours, then spin on Sorbet. If it’s crumbly, add 1 to 2 Tablespoons of orange juice and Re-Spin. Scoop into the frozen orange halves after spinning.
Fill the Orange Skins
- Spoon the sorbet into the chilled orange skins, mounding it slightly over the top.
- Freeze the filled oranges for at least 4 hours or until the sorbet is firm before serving.
Notes
Zest first: Grate the peel before cutting the oranges. It’s much easier on whole fruit.
Strain the juice: Remove excess pulp if you want a smoother texture.
Use ripe fruit: I always choose the ripest oranges, as sweeter ones give a fuller flavor.
Don't skip the stir: If you're using the no-churn (hand-stirred) method, don't skip the frequent stirring. Breaking up the ice crystals manually is what creates the sorbet texture rather than an ice pop texture.
Keep upright: Freeze the orange halves in a muffin tin so they don’t tip over.
Strain the juice: Remove excess pulp if you want a smoother texture.
Use ripe fruit: I always choose the ripest oranges, as sweeter ones give a fuller flavor.
Don't skip the stir: If you're using the no-churn (hand-stirred) method, don't skip the frequent stirring. Breaking up the ice crystals manually is what creates the sorbet texture rather than an ice pop texture.
Keep upright: Freeze the orange halves in a muffin tin so they don’t tip over.
Nutrition
Calories: 252kcal | Carbohydrates: 21g | Protein: 3g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 13mg | Potassium: 442mg | Fiber: 3g | Sugar: 12g | Vitamin A: 352IU | Vitamin C: 87mg | Calcium: 79mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
