When I started this challenge I wanted to make sure I wasn’t just making recipes for me, but also making recipes Gary would like and giving us both the opportunity to expand our cooking skills.
Orange sorbet has been one of his favourites since the 80’s when this was something you could get everywhere – it was the sorbet flavour of choice! But now you really can’t find it. More often than not it’ll be mango, raspberry or lemon sorbet, and if you do find orange, it’s usually blood orange which doesn’t taste the same.
This year we took the plunge and bought a very reasonably priced ice cream maker. The idea being he could make his sorbet and since I’m unable to eat standard dairy ice cream, I could also use it to try my hand at making dairy-free ice creams!
So to start we decided to give orange sorbet a try. There are a tonne of orange sorbet recipes, all differing, but being the same all at once. The amount of juice and sugar you need are the most common variants, but we found a recipe that looked fairly good and decided to go with that one.
To start with, you need to make sure that if you’re using an ice cream maker with a freezer bowl, you’ve put it in the freezer for the relevant amount of time ahead of beginning your recipe. Then you need to make a sugar syrup.
You bring 1 cup of water (250ml) and 1/2 cup (125ml) sugar to the boil and then let it simmer low for 20 minutes.
You can tell the syrup is done when the fluidity of the liquid is thicker than water and it lightly coats the back of a metal teaspoon.
Then you take it off the heat and let it cool. We took this opportunity to juice the oranges at this point, whilst the sugar syrup was cooling.
We had a net of 7 oranges so we juiced them all. We needed 2 cups (500ml) of juice for this recipe, so after juicing all the oranges we had a small glass of juice left over to drink. Yummy!
By this point, the syrup was room temperature, so we poured the juice into the syrup and gave it a quick whisk together.
This then went into the fridge for an hour to chill. After the hour we took it out, assembled the ice cream maker and set it to work!
This churned for 30 minutes, which may have been a bit too long, but we’re still learning.
What came out of the machine was more like a granita than a sorbet.
But the taste was epic. Essentially this is frozen, sweetened orange juice. But it was incredible. So much so that the whole of the following day at work I was craving another bowl of the stuff!
This was a good, fairly simple recipe to follow and the resulting flavours were really great. We need to try this again but churn the mixture for about 5 minutes less.
This will be great to try again in the heat of the summer, and I’m eager to try different flavours too!
I give this recipe 8/10