Orange Honey Sorbet Recipe

Dive into the icy freshness of this sweet treat

Orange Honey Sorbet

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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