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orange sorbet in orange peels in an iced dish with a glass container of orange juice in the background

Fresh Orange Sorbet, No Churn

Course: Dessert
Cuisine: American
Keyword: orange sorbet
Prep Time: 2 hours 15 minutes
freezing time: 4 hours
Total Time: 6 hours 15 minutes
Servings: 4
Calories: 207kcal
Author: Cindy Rainey
Made with freshly squeezed juice, sugar, and water. This orange sorbet is frozen in your freezer. Scoop it up and serve in an empty orange half.
Print Recipe


  • cup water
  • ¾ cup sugar
  • 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 9x5 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.


Calories: 207kcal | Carbohydrates: 53g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 238mg | Fiber: 3g | Sugar: 50g | Vitamin A: 295IU | Vitamin C: 70mg | Calcium: 55mg | Iron: 1mg