Orange Juice Sorbet   2 comments

Orange Juice SorbetOne of the first episodes of “Good Eats” I saw, “Churn, Baby, Churn,” was about ice cream. In the episode, Alton Brown made sorbet. There were several things I learned in that episode. First, a rough sorbet recipe is a 1:2 ratio of sugar to water. That alone was very exciting to a geek like me: whatever else went into an elaborate recipe, the core was two cups of sugar, four cups of water.

It sounded sweet, but not necessarily tasty. Fortunately, he offered ways to tweak it. Mr. Brown’s mostly spoke of using preserves as a one-to-one substitution for sugar, though he did mention replacing the water with other liquids.

A few years later, I wanted to try to (finally) use our ice cream maker–a counter-top Krups. I had sugar and water, but we didn’t any preserves. However, we always have orange juice around. I used that in place of some of the water. Pleased with the results, I continued to play with it. While it may melt a bit more quickly that most recipes, it works well.

2 cups sugar
1½ orange juice (we prefer no pulp, calcium added, but that’s just what happens to be in our fridge)
2½ cups water


  1. Combine the sugar and the orange juice in a saucepan over low heat. Stir until sugar is fully dissolved and the mixture is thickens slightly.
  2. Turn off heat, mix in the water.
  3. Pour into container. Let cool to room temperature, then put in the refrigerator until cool.
  4. Churn in ice cream maker per manufacturer’s instructions.
  5. Put in container, then put in freezer. Let hard set overnight.
  6. Share and enjoy!

Could you use other juice? Probably. What do you have in your refrigerator?


Posted 2012-07-10 by Mr. Guilt in food, Recipes

2 responses to “Orange Juice Sorbet

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  1. why not all orange juice?

    • Good question. I was trying to not have the orange flavor overwhelming.

      The good news is that it is a simple recipe, and the ingredients are commonly available. Experiment!

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