I saw a great homemade sorbet recipe the other day. It’s a flexible recipe allowing you to make it to suit your own tastes. Just a little time and no fancy equipment or ingredients needed. Perfect! Here is my adaptation of the recipe, which I’m calling, Sunny Orange Sorbet!
Add the sugar and water to a saucepan and heat on medium low, stirring occasionally until the sugar has completely dissolved. Let the mixture cool (you can refrigerate it if you like).
Wash your lemon and oranges. Microwave them for about 20 seconds. This will help you extract more juice from them. I used a citrus press to extract the juice from mine. Strain any seeds (and pulp if you wish). Mix in lemon and orange zest.
Pour half the syrup mixture and all the citrus juice into a glass or metal dish (I used a casserole dish) and taste to ensure it is sweet enough for your liking. Add more or remaining syrup if needed. I used a casserole dish. The idea is to keep it in a thin layer so it freezes quickly. After a couple hours, you can transfer it to a plastic container for better storage… if it lasts that long that is!
For a little extra ‘something’, you could add in some Tart & Sour to enhance the flavour. I added some edible shimmering gold dust for a little pizzazz, although you can’t really see it in the photos.
The flavour of the sorbet reminded me of a non-dairy creamsicle. One of my absolute summertime favourites!