METHOD

Squeeze the juice out of the oranges. (To get the most juice out of each orange use oranges at room temperature.) Pour the sugar into a small saucepan and add 1 Tbsp water or just enough so that the sugar can completely dissolve when heated over low heat.

Once the sugar has dissolved, add it to the orange juice, sweetening the juice to taste. Chill the sweetened juice for 1 hour or until cold.

Churn the sorbet according to the directions of your ice cream maker or pour it into a freezer-safe pan and alternate freezing it and whisking it with a fork to beat the ice crystals out. Scoop out the remaining pulp from four of the orange halves to create bowls.

Divide the sorbet into the four orange halves and serve it immediately. If you won’t be serving them immediately, place them in the freezer until they are completely frozen and then cover them with plastic wrap or place them in a sealed container.

Prior to serving them let them sit at room temperature for 5-10 minutes.

As seen on itsybitsyfoodies.com