Orange sorbet recipe

  • Serves 4
  • 20mins to prepare plus 4hrs freezing time
  • 255 calories / serving
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170590 iced oranges HERO

Level off the bottoms of the oranges so that they can sit upright. Sit on a baking tray and transfer to the freezer with the tops replaced.

Meanwhile, prepare the granita by pressing the orange flesh through a sieve and collecting the juice in a bowl. Add the 1litre of fresh orange juice to it and stir well. Add the caster sugar and stir until dissolved. Add the Cointreau and stir well.

Strain the mixture into a shallow roasting tray and chill for 1 hour. Remove after 1 hour and scrape the frozen mixture with a fork to create a slushy, granular texture. Return to the freezer for another hour and repeat the process of breaking up the ice with a fork after an hour.

Return for a further hour until frozen and and scoop into the frozen empty orange shells. Serve immediately, with the tops replaced on top.

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  • Ingredients

  • 4 oranges, tops removed (and reserve) and flesh cored out
  • 1l fresh orange juice
  • 4tbsp caster sugar
  • 2tbsp Cointreau
  • Energy 1085kj 255kcal 13%
  • Fat 1g 1%
  • Saturates 1g <1%
  • Sugars 57g 63%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 56.6g Protein 3g Fibre 4g


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