Fresh Orange Sorbet in Citrus Shells

What a perfect melding of winter and spring- a transition dish, with the flavors of the season we are leaving behind, and the textures and sensations of the one that is to come.

I have never made sorbet before, and haven't had an ice cream maker since childhood. This recipe does not require any fancy equipment- just a food processor or blender, and some muscle (for all that juicing). So simple, yet so sweet.

I happen to have a mix of oranges and tangelos in my fridge, so I used two of each. Feel free to take liberty with the citrus you choose- next time I am going to try adding in some shaved ginger and maybe even a touch of fresh mint to bring some additional excitement to the tongue. I would just add this in when making the simple syrup, and strain afterwords. I'd also love to replace some or all of the sugar with honey- but that is for another day.


This step is completely optional- but I think it is so fun to use the citrus half shells as the serving container- just juice each half completely, and use a spoon to scrape out the remaining pith. Give it a good wash and dry, and then stick them in the freezer with the sorbet to be used when ready.

Fresh Orange Sorbet in Citrus Shells

Serves 4-6


4 oranges (or your favorite citrus)
1 lemon
1/3 cup water
1/2 cup cane sugar


Wash citrus well and cut in half along the middle. Juice completely- you should end up with about 1.5 cups of juice.

To make a simple syrup, add water and sugar to a small pot. Bring to a simmer over low-medium heat, and cook for 2 minutes. Remove from heat, pour into a bowl and chill in freezer for 10 minutes.

If planning to serve the sorbet in the citrus shells, take a spoon and scrape each half clean, removing any remaining pith, while being careful not to break through. Dry and place in the freezer.

Once chilled, combine simple syrup with citrus juice in a medium bowl. Freeze for 2-4 hours, stirring occasionally. Once frozen, scoop into a food processor or blender and blend until smooth.

Can serve immediately, or store in an airtight container in the freezer for a few days. When serving, scoop sorbet into a frozen citrus half and enjoy!