Orange Blossom Sorbet

"I love the scent of orange flower water, so I was excited to find this recipe in "Frozen Desserts" by Caroline Liddell. This sorbet is very sweet! Cooking time includes refrigeration and ice cream maker times."
photo by a user photo by a user
Ready In:
2hrs 40mins
3 cups


  • 1 12 cups water
  • 1 tablespoon orange flower water
  • 1 lemon, juice of, strained (I used half a lemon and half a lime)
  • 1 egg white, lightly beaten
  • For simple syrup (use 1 1/2 cups)

  • 1 14 cups sugar
  • 1 cup very hot water


  • To make the simple syrup, dissolve the sugar in the hot water. Refrigerate until cool.
  • To make the sorbet, combine the simple syrup, water, orange flower water, and citrus juice in a large bowl.
  • Chill for at least an hour.
  • When ready to freeze the sorbet, pour the mixture into your ice cream machine.
  • After 5 minutes, pour in the lightly beaten egg white.
  • Continue running the ice cream maker until the sorbet is at the desired consistency (it takes 25 minutes in mine).
  • To store, scrape the sorbet into a freezer container, press a piece of waxed paper onto the top of the sorbet, and cover with a lid.
  • Before serving stored sorbet, allow to soften in the refrigerator for about 30 minutes.

Questions & Replies

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  1. Shalabhanjika
    This is a lovely, delicate sorbet. I did omit the egg, and reduced the sugar a bit. It is perfect for a summern nigt. Also I had it one night in a glass, with a shot of vodka poured over it....very nice!
  2. wannabeemasterchef
    I will be making this later today (hopefully!) and will let you know how it turnss out! So excited to find your recipe.


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