Easy Orange Sorbet Recipe

By
Kimberly Kunaniec
Kimberly Kunaniec
A trained pastry chef and food writer who specializes in frozen treats like ice cream and sorbet.
Learn about The Spruce Eats' Editorial Process
Updated on 08/17/22
Tested by
Diana Andrews
Headshot of Diana Andrews
Tested by Diana Andrews
Diana earned her B.A. in Fine Art at Queens College and her culinary certification from the Institute of Culinary Education. Diana has served as head recipe developer and editor for Emmy-nominated PBS series Moveable Feast, food editor and test kitchen manager at Fine Cooking Magazine, and recipe developer, and product tester at Food Network.
Learn about The Spruce Eats' Editorial Process
easy orange sorbet

The Spruce/Cara Cormack

Prep: 10 mins
Cook: 5 mins
Cool & Freeze Time: 3 hrs 30 mins
Total: 3 hrs 45 mins
Servings: 8 to 10 servings
Yield: 3 cups
Nutrition Facts (per serving)
79 Calories
0g Fat
19g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 79
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 0%
Total Sugars 18g
Protein 0g
Vitamin C 25mg 124%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 100mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Growing up, we had a large orange tree in the backyard. Every year, it seemed to produce more fruit. With what seemed like hundreds of oranges, it’s hard to eat them all. Many of these oranges were given away. If you have some extra oranges, or just love the flavor, why not try turning that fruit into a great recipe?

I love this easy orange sorbet because it is quick to put together. You just need to make simple syrup, add in some orange juice and Grand Marnier, and freeze in any household ice cream freezer. This sorbet is sweet and refreshing.

"I served this orange sorbet to friends after a big meal on a hot day. Everyone had room for a couple of scoops of this sweet, delicious, orange refreshment. Be sure to freeze the mixture a few hours after churning so it firms up and your scoops hold together without melting too quickly." —Diana Andrews

Easy Orange Sorbet/Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup water

  • 2/3 cup sugar

  • 2 cups orange juice

  • 1 tablespoon orange liqueur, such as Grand Marnier

Steps to Make It

  1. Gather the ingredients.

    ingredients to make easy orange sorbet

    The Spruce/Cara Cormack

  2. Place the water and sugar in a small saucepan over medium-low heat.

    sugar and water in a sauce pan

    The Spruce/Cara Cormack

  3. Cook the syrup mixture, stirring occasionally until all the sugar is dissolved. This should take about 5 minutes.

    simple syrup in a pot

    The Spruce/Cara Cormack

  4. Remove the sugar syrup from the heat and stir in the orange juice. Refrigerate the juice mixture until it is completely chilled, about 1 hour.

    simple syrup and orange juice in a pan

    The Spruce/Cara Cormack

  5. Stir in the Grand Marnier.

    orange sorbet mixture in a pot

    The Spruce/Cara Cormack

  6. Churn according to your ice-cream maker’s directions. For a firmer texture, transfer to a covered freezer-safe container and freeze for about 2 hours.

    orange sorbet in an ice cream machine

    The Spruce/Cara Cormack

Tips

  • Try serving your orange sorbet in hollowed-out orange cups. This is a great way to utilize the peel if you are juicing fresh oranges. Cut the oranges in half and carefully hollow out all the flesh, leaving the skins intact. Pop them in the freezer to help preserve their shape. Then scoop the fresh sorbet into the oranges and serve.
  • Don’t forget to think about your ice cream maker ahead of time. Many home ice cream makers have a bowl that needs to be frozen for at least 12 hours prior to making ice cream. Plan a day ahead. If you try to churn ice cream in a freezer that isn’t completely cold, it won’t set up properly.
  • Although the syrup and Grand Marnier will help with texture, citrus sorbets tend to become very hard when they are left in the freezer.
  • If you don’t have Grand Marnier on hand, almost any hard liquor will do. We prefer using good vodka because it has a fairly neutral flavor and won’t be noticeable in a big batch of sorbet, or a fruit-flavored liquor.

How to Store

This sorbet is great straight out of the ice cream maker or within a few hours of being made. If you plan on storing it for longer, make sure the container is air-tight and leave it on the counter for five to ten minutes before scooping.

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