ORANGE SORBET
About 1 quart
Combine in a small saucepan:
- ¾ cup orange juice
- 1 ½ cups sugar
- Zest of 1 medium orange, removed in wide strips with a vegetable peeler
Heat over medium heat, stirring, just until the sugar is dissolved. Do not boil. Remove the pan from the heat, cover, and steep for 15 minutes. Strain into a medium bowl. Stir in:
- 2 ¼ cups orange juice
- 2 tablespoons lemon juice
- (1 tablespoon Grand Marnier, white Curaçao, or vodka)
Refrigerate the sorbet base until cold, overnight if possible, or quick-chill in an ice water bath.
Taste and add more sugar or lemon juice if needed, stirring until the sugar is completely dissolved, 2 to 3 minutes. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.