Recipe: Orange Sorbet

Just in time for temperature rise, enjoy this recipe from Alton Brown


7 ounces sugar

1 1/2 tablespoons finely grated orange zest

1/4 teaspoon kosher salt

2 cups freshly squeezed orange juice, approximately 2-3 lbs oranges

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

1 1/2 cups very cold whole milk


In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Recipe courtesy Alton Brown, 2009