Orange Sorbet is a refreshing, light dessert that I love making when I want something cold, fruity, and naturally sweet. It’s bursting with bright citrus flavor and has a smooth, icy texture that makes it perfect for hot days or a clean finish to a heavy meal.
Why You’ll Love This Recipe
I love how simple and vibrant this recipe is. It only takes a few ingredients, and I don’t need an ice cream maker (though it helps if I have one). The natural tang of fresh oranges paired with just the right amount of sweetness makes every spoonful taste like sunshine. Plus, it’s dairy-free and great for anyone looking for a lighter treat.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Fresh orange juice (from about 6–8 oranges)
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Orange zest
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Granulated sugar
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Water
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Lemon juice (for brightness)
Directions
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I combine the sugar and water in a saucepan and heat over medium, stirring until the sugar fully dissolves. Then I let the simple syrup cool.
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In a bowl, I mix the orange juice, orange zest, lemon juice, and cooled syrup.
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I chill the mixture in the fridge for at least 1–2 hours.
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If using an ice cream maker, I churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, then freeze until firm.
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If not using an ice cream maker, I pour the mixture into a shallow container, freeze it, and stir every 30–60 minutes with a fork until it’s evenly frozen and fluffy.
Servings and timing
This recipe makes about 4 servings. It takes 10 minutes to prep, plus chilling and freezing time — about 4–6 hours total depending on the method.
Variations
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I sometimes add a bit of honey or agave if the oranges aren’t sweet enough.
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For a deeper flavor, I mix in a splash of orange liqueur (like Grand Marnier).
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I’ve blended it with frozen mango or pineapple for a tropical twist.
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Blood oranges work beautifully for a more intense color and flavor.
Storage/Reheating
I keep the sorbet in an airtight container in the freezer for up to 2 weeks. It can get quite firm, so I let it sit at room temperature for 5–10 minutes before scooping.
FAQs
Can I use bottled orange juice?
Fresh is best. Bottled juice tends to be more bitter and less vibrant. I always use freshly squeezed for the best flavor.
Do I need an ice cream maker?
No, I’ve made it successfully without one. It just takes a bit more time and effort to stir and freeze it manually.
How can I prevent it from getting icy?
Adding a tablespoon of corn syrup helps keep the texture smoother, but I usually just churn it well or stir it frequently when freezing by hand.
Can I reduce the sugar?
Yes, but the texture may be less smooth. I adjust the sweetness based on how tart the oranges are.
Is this sorbet vegan?
Yes, it’s completely plant-based and free from dairy or eggs.
Conclusion
Orange Sorbet is one of those desserts that feels like a treat but is incredibly light and clean. It’s citrusy, sweet, and cooling — exactly what I crave after a warm meal or on a hot afternoon. Once I started making it at home, I realized how easy and rewarding it is to whip up a batch whenever I want.
Print
Orange Sorbet
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4–6 hours (including chilling/freezing)
- Yield: 4 servings
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Description
Orange Sorbet is a bright, refreshing frozen dessert made with fresh orange juice, a touch of lemon, and just the right amount of sweetness. Dairy-free and naturally vibrant, it’s the perfect treat for hot days or a light finish to any meal.
Ingredients
- 2 cups fresh orange juice (from about 6–8 oranges)
- 1 tbsp orange zest
- 2/3 cup granulated sugar
- 2/3 cup water
- 1 tbsp lemon juice
Instructions
- In a small saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves completely to make a simple syrup. Let it cool.
- In a bowl, mix the orange juice, orange zest, lemon juice, and cooled simple syrup.
- Chill the mixture in the refrigerator for at least 1–2 hours.
- If using an ice cream maker, churn according to manufacturer instructions until it reaches soft-serve consistency, then freeze until firm.
- If not using an ice cream maker, pour mixture into a shallow dish and freeze. Stir vigorously with a fork every 30–60 minutes until evenly frozen and fluffy.
Notes
- Add honey or agave syrup if oranges are not sweet enough.
- A splash of orange liqueur adds depth and prevents iciness.
- Blend in frozen mango or pineapple for a tropical variation.
- Use blood oranges for richer color and flavor.
- Let sorbet sit at room temperature for 5–10 minutes before scooping.
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 24g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
