Navel Orange Sorbet
This is an easy treat to make and doesn’t require an ice cream maker to produce it. We sometimes use mixed citrus juice or individual varieties depending on what is in season. Blood orange makes a particularly dark and exotic version while tangerine boasts an intense orange hue. Serve with a slice of the fresh citrus and a few strands of the candied peel.
Ingredients
Serves 10-12 people
- About 5-6 pounds of mixed citrus juiced and strained of pulp to make 4 cups
- 1 cup sugar
- ¼ cup vodka
Preparation
Prep: 10 min • Cook: 5 min • Ready in: 2 hr & 15min
Put 1 cup of the freshly squeezed juice into a heavy, non-corroding saucepan with the cup of sugar and heat over medium heat until sugar is dissolved. Mix this simple syrup into the remaining juice, add the vodka and allow mixture to cool to room temperature. Pour into a 9" x 12" glass baking dish. Place in freezer and leave to chill. After 20 minutes stir the mixture with a fork to break up the ice crystals that will form. Continue to stir the mixture every 20-30 minutes until the sorbet is ready. Cover with plastic wrap and place serving dishes in freezer to chill before plating. Garnish with a slice of the citrus on top. This will keep for weeks in the freezer. If you have an ice cream machine simply pour the cooled mixture into the machine and proceed according to manufacturer's directions.
Recipe from the Kenter Canyon Farms test kitchen