John Myers
Orange Sorbet
The perfect orange sorbet recipe with a picture and simple step-by-step instructions.
- 650 Milliliters Freshly squeezed orange juice
- 50 g Brown sugar
- 50 Milliliters Orange liqueur
- 1 piece Cinnamon stick
- 1 tablespoon Cinnamon syrup
- 1 tablespoon Vanilla syrup
- 1 pinch Vanilla Chilli Salt
- Heat the orange juice with the cinnamon stick but do not boil it, let it steep for at least 2 hours (I always let the brew stand overnight), remove the cinnamon stick and pour the juice through a fine sieve into a measuring cup. Melt the sugar in a pan and add the orange juice and simmer until the sugar has completely dissolved. Now add the liqueur, syrup and vanilla chilli salt. Stir everything well again and freeze in the ice cream maker for 30-50 minutes. If you don’t have an ice cream machine, you can put the mixture in a mold or bowl in the freezer. Please note that you then have to stir the sorbet every 30-40 minutes so that too many ice crystals do not form.
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