Combine 2 1/2 cups water and sugar in a saucepan; bring to a boil. Add rind strips to pan. Reduce heat, and simmer for 5 minutes. Strain the sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool sugar mixture completely.
Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.
Originally Submitted
2/16/2011
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