Orange Sorbet

The difference between granita and sorbet is in their texture: One is slushy, the other smooth.

  • Prep:
  • Total Time:
  • Servings: 6
Orange Sorbet

Source: Everyday Food, January/February 2004


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


  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.


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