Prep Time : 10 minutes

Blend Time : 30 seconds

Chill Time : 6 hours to overnight

Total Time : < 10 minutes + freezing time

Ingredients

• 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

Method

• 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.)