It was very hot today -- just right for orange sorbet, a perfect summer afternoon flavor.
This recipe is based on the one in "Cook's Illustrated"'s The Best Italian Classics. They recommend that you add 2 teaspoons of orange zest, but we found this far too bitter, and after some experimentation decided that the juice alone made a sorbet that was a nice balance of sweet and tart.
We use Valencias from local groves, and have discovered that sometimes the sorbet is a pale, rather creamy orange, and sometimes brightly vivid, according to the particular oranges -- but always delicious!
2 cups fresh orange juice
3/4 cup sugar
1 tablespoon vodka
1 tablespoon fresh lemon juice
Whisk the sugar into the orange juice until completely dissolved. Add the vodka and lemon juice. Refrigerate if necessary until completely cold.
Prepare in an ice cream maker according to manufacturer's instructions.
Makes about 4 servings. Active work time, about 3 minutes if you don't have to squeeze the oranges; freezing time, 20-25 minutes.