Orange Honey Sorbet Recipe
Dive into the icy freshness of this sweet treat
Prep Time : 10 minutes
Blend Time : 30 seconds
Chill Time : 6 hours to overnight
Total Time : < 10 minutes + freezing time
- 750 ml orange juice (12-15 oranges)
- 1 Tablespoon orange zest
- 1 cup corn syrup
- ¼ cup honey
- 2 Tablespoons Cointreau or Grand Marnier
- ½ vanilla bean
- Pinch of sea salt
- Peel the oranges, take out deseeded segments and put it in the KitchenAid® Artisan Power Blender. Sieve until you have 24 oz (750 ml) of juice.
- Add the remaining ingredients. Turn to speed 4 and blend for 20 seconds. Pour mixture into an 8” metal cake pan and set in the freezer. Use a pastry spatula to stir the mixture after 1 hour of freezing, and again after 2 hours of freezing - being sure to scrape along the sides of the pan where it’s coldest (and will freeze first). Then, allow the sorbet to set for at least 6-8 hours, or until set enough to be scoopable with an ice cream scoop. (For best texture, allow to freeze overnight.)
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