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Made with fresh orange juice and simple syrup you make yourself with sugar and water, this fresh orange sorbet is easy to make and refreshing on a hot summer day.
For more yummy fresh frozen treats click on the links to try:
- Watermelon Sorbet
- Easy Fresh Peach Sorbet
- Lemon Ice Cream with Coconut Milk
- Pineapple Sorbet with Lime Mint Balsamic Reduction
- Strawberry Lemonade Sorbet
- Three Ingredient Lemony Peach Popsicles
- Basil-Infused Strawberry Sorbet
There is literally nothing on a hot day so refreshing as fresh fruit sorbet! While I prefer using my ice cream maker for sorbets, I wanted to show that yes you can make a tasty frozen treat without one.
This recipe gives directions for making a no-churn frozen treat. You can use this same method on almost any frozen treat. Yes, an ice cream maker will churn it smoother. But there is no reason to suffer without sorbet just because you don’t have one!
Using fresh juice makes this orange sorbet extra delicious!
Navigate this post by clicking on any of the following links:
- For more yummy fresh frozen treats click on the links to try:
- Pin now to save for later
- To make this fresh orange sorbet you will need:
- How to make a super refreshing orange sorbet
- Freezing the sorbet
- Serving suggestions
- The printable recipe card for fresh orange sorbet
Pin now to save for later
To make this fresh orange sorbet you will need:
- fresh oranges (You’ll need a little over a cup of juice – four med/large oranges should do the trick)
- Carefully juice with a cone citrus juicer (affiliate link) and save the empty orange halves to use as a cute serving dish.
How to make a super refreshing orange sorbet
The first step is to make the simple syrup. Stir the water and sugar in a heavy-bottomed saucepan on med/low heat until it comes to a boil. It might take up to ten minutes for that. Boil for another five minutes while continuing to stir. Turn off the heat and put it into your refrigerator to cool for a couple of hours. You’ve made simple syrup!
When the simple syrup is almost cooled, use a citrus juicer to juice the oranges. You will need 1 1/4 cups for this recipe. Four oranges should just about do it.
What types of oranges are best to juice?
You will want a flavorful juicy orange like blood orange, navel orange, tangerine, or cuties. If you use smaller oranges, you will need to use more than the recommended four.
You can use one type of orange for all of the juice, or you can combine for a deeper flavor.
If you use a cone citrus juicer then you can save the empty halves, spoon in the frozen sorbet for a lovely presentation.
Freezing the sorbet
You can use an ice cream maker if you’d like. I love my Cuisinart compressor (affiliate link) the best. BUT I wanted to show you how to freeze fruit sorbet if you do not have an ice cream maker.
Combine the fresh juice with the cooled simple syrup and pour into a 9×5 loaf pan (affiliate link). Put it in the freezer for three hours, taking it out every 30 minutes and giving it a stir with a wooden or plastic spoon. It wil become more frozen as time goes on.
Eventually, it will be a nice frozen slushy. You can spoon it into a bowl and enjoy it that way or let it freeze a little longer. You’ll know when it’s ready because it will be a firm and scoopable four servings of a little more than one-half cup each. Scoop it into a pretty ice cream dish.
Feel free to add sprinkles, pomegranate seeds, or make a pretty garnish.
OR….I hope you didn’t discard those orange halves you used to make the fresh juice. What a fun serving idea!
The printable recipe card for fresh orange sorbet
Did you love this recipe? Want to share the love? It would thrill me if you could leave five ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ stars and even a comment. Did you know that this will help google to find this recipe when others are looking for something similar? Thanks, Cindy
Fresh Orange Sorbet, No Churn
- 1½ cup water
- ¾ cup sugar
- 1¼ cup orange juice freshly squeezed – about 4 oranges
- Combine the water and sugar in a heavy bottomed medium-sized saucepan.
- On medium/high heat, bring to a boil, stirring occasionally . This might take up to 10 minutes. Continue boiling for 5 more minutes.
- Remove from heat and place in the refrigerator for 2 hours.
- When the simple syrup is just about cooled, sqeeze the juice from the oragnes. If you use a cone juicer then you can save the empty halves for serving the finished sorbet.
- Measure out 1¼ cup freshly sqeezed juice and add to the cooled simple syrup.
- Pour into a 9×5 loaf pan and place in the freezer for 3-4 hours. Every 30 minutes stir the mixture with a spoon so that hard crystals don't form. Repeat for the next 3-4 hours until the sorbet becomes creamy and the hard icey crystals have dissapeared.