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Orange Sorbet

24

The difference between granita and sorbet is in their texture: Granita is slushy, while sorbet is smooth.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, January/February 2004

Ingredients

  • 3 cups freshly squeezed orange juice
  • 1/2 cup granulated sugar

Directions

  1. In a small saucepan, combine 1/4 cup orange juice and sugar. Bring to a boil, and cook, stirring, until sugar dissolves, about 1 minute. In a shallow 2-quart dish, combine mixture with remaining orange juice. Transfer to the freezer.

  2. Freeze until solid, 2 to 2 1/2 hours. With a fork, break into large pieces; working in batches, transfer to a food processor, and process until smooth. Keep covered in the freezer until ready to serve. Soften at room temperature 5 to 10 minutes before serving.

Reviews Add a comment

  • Enica
    3 MAY, 2014
    Esta receta no puede ser más sencilla (jugo y azúcar, que puede fallar?)... al no tener máquina para helado, lo hice directo en el congelador y me ayude con una batidora de inmersión para romper los cristales de hielo. Mi hija solo le come la naranja cuando puede ver la fruta (suprema o jugo) quede encantada cuando probo el sorbete y dio su aprobación. Ahora tengo otra forma de consentirla. Gracias por la receta
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