Sorbet a l' Orange Hotel Excelsior

This is a truly elegant dessert. If you can get oranges with a couple of leaves attached it is even more impressive. The recipe takes a little time but it is all in advance as you serve from the freezer to the table. I like to put in a couple of tbsp of Orange Liquer just before the last freezing or in the bottom of each orange either way it is a delicious and in many areas a very economical dessert.

• Ready In: 3 hrs 6 mins
• Serves: 6

Ingredients

• 4  cups  fresh orange juice
• 2 3⁄4 cups sugar, plus
• 2  tablespoons sugar
• 2  cups water
• 2  lemons, juice of
• 2  teaspoons orange zest
• 6  medium  thick skinned oranges, caps cut off and set aside,flesh scooped out,set the oranges aside and use the flesh for another rec

Directions

1. In a saucepan combine the orange juice, sugar, water, lemon juice& orange rind.
2. Heat the mixture stirring until the sugar is dissolved and boil the syrup for 5 minutes.
3. Transfer the syrup into a bowl and chill for 2 hours.
4. Pour syrup into refrigerator trays and freeze until it is mushy and set around the edges.
5. Transfer the mixture to a bowl and beat for 1 minute.
6. Return mixture to trays and freeze it stirring it at 1 hour intervals.
7. When frozen fill the orange shells with the frozen sherbet and mound above the edge of the orange in a dome.
8. Scoop the flesh ot of the caps.
9. Place caps on the orange allowing some sherbet to show.
10. Refreeze until ready to serve.