Prep 10 mins
Cook 3 mins
This recipe was found in the 2001 As You Like It Cookbook. Preparation time does not include the time needed for the finished mixture to freeze.
- Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
- Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
- Remove from heat, add remaining 2 cups of orange juice & mix well.
- Pour mixture into a flat plastic 2-quart container & place in the freezer.
- When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
- Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.
Delicious! I halved the recipe but otherwise, only changed the final two steps. Instead of waiting until completely frozen and then blending again, I used a fork to scrape through it a couple times during the freezing process. This probably affected the texture a little, making it more like a granita than a sorbet, but I didn't mind that so much. The taste was still excellent! Thanks Syd :) [Made for PAC Spring 2011]
Boy, a Made in America recipe......sweeeeeeeet! (Blending completely takes care of the seed problem.)
This is so delicious and very easy to make. I made a half recipe on Thanksgiving afternoon when weather kept us from going to our original destination and we had a lovely dinner with just our DS and his girlfriend. It was our dessert appetizer! I found the mix to be a little sweet and orange dominant at first so I added a little cranberry juice concentrate and that made it just right. After cooking and blending I cooled the mix and froze it in my gelato machine. Once mixed it was fairly soft but just letting it sit in the machine with the motor going , but not the dasher, it harden up quite quickly. The sorbet has a nice balance of sweet and tart and is a beautiful color. The one thing I would do differently would be to strain the mix before the freezing, we thought it would be even better without the pith. Thanks Sydney Mike for another wonderful recipe! Made for PRMRT.