Light, elegant, and refreshing this sorbet is the perfect finish for a special dinner.

Although it is called “Orange Sorbet”, you can make this delicious dessert with a variety of citruses, such as grapefruit, mandarin, blood oranges or any other sort you like.

To achieve an even richer flavor profile, you can also blend different citrus! My personal favorite is natsumikan, a Japanese native citrus, which tastes like a cross between grapefruit and orange.


YIELD
6 servings

TIME
preparation: 10 min;
freezing: 3 – 4 hrs

EQUIPMENT
juicer;
(high-speed) blender

DIFFICULTY
easy



WHAT YOU NEED

  • 4 cups freshly pressed orange juice (or another citrus such as grapefruit, mandarin, etc.)
  • 2 tablespoons ginger juice
  • juice of 1 lemon (approx. 3 tablespoons)
  • 1/2 tablespoons fresh organic orange peel
  • 1/4 cup light agave syrup
  • 1/2 tablespoon vanilla essence
  • 1/4 cup sparkling wine (or champagne for very special occasions) – for an alcohol-free version, use 1/4 of non-alcoholic sparkling wine or – alternatively – 1/8 cup plain grape juice mixed with 1/8 cup sparkling water



HOW TO MAKE

  1. Juice the oranges or another citrus, ginger, and lemon.
  2. Pour the juice and into the high-speed blender cup.
  3. Add the orange peel, agave syrup, and vanilla essence and quickly blend until everything is well incorporated.
  4. Add the sparkling wine, champagne or the non-alcoholic sparkling wine (or the grape juice mixed with sparkling mineral water) and give the blender just a quick pulse (so as to preserve the wonderful bubbliness).
  5. Pour the liquid into a shallow pan and place in the freezer.
  6. After about an hour (or when some ice crystals have formed), gently fold with a spoon so as to prevent solid ice forming. A sorbet needs to be soft and like shaven ice!
  7. Repeat gently folding the mixture approx. every half hour until the sorbet has a perfect consistency.







CHEF’S NOTE

To achieve the perfect consistency, make sure to prevent it from freezing solid (review #6 and #7 of the above instructions). A sorbet needs to be soft and like shaven ice!


DOWNLOAD THE RECIPE

If you would like to download this recipe as a PDF, click here.



Enjoy!