Orange Sorbet

Recipe Ingredients

1 cup	237ml	Water
1/2 cup	99g / 3.5oz	Sugar
		Peel of 1 orange - white part
		Removed - julienne
2 cups	474ml	Fresh orange juice
2 tablespoons	30ml	Unsweetened orange juice - - concentrate
1 tablespoon	15ml	Grand Marnier - optional
6		Orange shells - optional

Recipe Instructions

Make a syrup by combining the water, sugar and orange peel in a non-corrosive pan and bring to a boil. Simmer for 5 minutes. Remove from heat and let cool. Discard the orange peel. Combine the syrup, juice, juice concentrate and Grand Marnier. To freeze, follow the instructions for the Lemon Sorbet.

To serve: Slice about 1/3 from the top of 6 large, smooth-skinned oranges and hollw them out. Pipe the sorbet from a pastry bake, fitted with a large star tip. Place each finished ice in the freezer until ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of either anisette or Sambucca.

Jim Tarantino, "Sorbets!"

Source:
Rums of Puerto Rico

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