Name: Orange Sorbet Recipe
Prep time: 10 min
Total time: PT-490922H33M1S
Cuisine: American
Ingredients: 2 cups fresh orange juice; 1 tbsp orange zest; 3/4 cup granulated sugar; 3/4 cup water; 2 tbsp lemon juice; Pinch of salt; 1 tbsp orange liqueur (optional)

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Orange Sorbet is a bright, refreshing dessert that delivers pure citrus flavor in every bite. It’s light, naturally sweet, and perfect for cleansing the palate or cooling down on a warm day. Made with just a few ingredients, this frozen treat is simple yet elegant.

Why You’ll Love This Recipe

I love how clean and vibrant this sorbet tastes—it’s like scooping sunshine into a bowl. It’s dairy-free, egg-free, and incredibly easy to make with or without an ice cream maker. The natural tang of the orange shines through beautifully, making it both kid-friendly and sophisticated enough for dinner parties. I also like that it doubles as a light finish to any meal or a cooling afternoon snack. Orange Sorbet Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh orange juice
Orange zest
Granulated sugar
Water
Lemon juice (for balance)
A pinch of salt
Optional: orange liqueur (like Grand Marnier) for enhanced flavor and smoother texture

Directions

I begin by combining the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely to create a simple syrup.
Once dissolved, I remove it from the heat and let it cool completely.
In a mixing bowl, I combine the fresh orange juice, zest, lemon juice, and salt.
I stir in the cooled syrup and optional orange liqueur.
If I’m using an ice cream maker, I chill the mixture first and then churn according to the manufacturer’s instructions.
If I don’t have an ice cream maker, I pour the mixture into a shallow dish and freeze it, stirring every 30–45 minutes until smooth and scoopable (usually about 3–4 hours).
Once it reaches the right consistency, I let it firm up in the freezer for another hour before serving.

Servings and timing

This recipe makes about 4 to 6 servings.
Prep time: 10 minutes
Chill time: 1 hour
Churn or stir time: 3–4 hours
Total time: About 4 to 5 hours

Variations

I sometimes add a bit of grapefruit or blood orange juice for a twist in flavor and color.
A splash of vanilla extract or honey can add warmth and depth.
For a more grown-up version, I mix in a bit of Campari or Aperol before freezing.
I’ve also frozen the mixture in ice cube trays and blended it for a quick sorbet slush.
To make it ultra-smooth, I strain the juice to remove pulp before mixing.

storage/reheating

I store the orange sorbet in an airtight container in the freezer. It keeps well for up to 2 weeks. Before serving, I let it sit at room temperature for about 5 minutes so it softens enough to scoop. Sorbet doesn’t reheat, but it refreshes beautifully once slightly thawed. Orange Sorbet Recipe

FAQs

Can I use bottled orange juice?

I prefer fresh-squeezed juice for the best flavor, but if I’m in a pinch, I choose high-quality, pulp-free bottled juice with no added sugar.

Do I need an ice cream maker?

No, I’ve made this recipe many times without one. I just freeze the mixture in a shallow container and stir it every 30–45 minutes until smooth.

How do I keep the sorbet from becoming too icy?

A small amount orange liqueur, helps keep the texture smoother. Also, using enough sugar helps prevent hard freezing.

Can I make this recipe sugar-free?

I’ve tried it with natural sweeteners like stevia or monk fruit, but the texture can be icier. Using a sugar substitute designed for freezing works best.

Is this recipe vegan?

Yes, it’s naturally vegan and free of dairy, eggs, or animal products.

Conclusion

This Orange Sorbet recipe is one of my favorite ways to enjoy citrus season. It’s bright, sweet-tart, and incredibly refreshing. Whether I make it for a crowd or keep it stocked for myself, it never lasts long in my freezer. It’s a simple dessert that feels like a special treat every time.