| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1/2 | c | Sugar |
| Peel of 1 orange, white part removed, julienned | ||
| 2 | c | Fresh orange juice |
| 2 | tb | Unsweetened orange juice concentrate |
| 1 | tb | Grand marnier, optional |
| 6 | Orange shells, optional |
INSTRUCTIONS
Make a syrup by combining the water, sugar & orange peel in a non-corrosive pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool. Discard the orange peel. Combine the syrup, juice, juice concentrate & 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 & hollw them out. Pipe the sorbet from a pastry bak, 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!"
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