The one thing I noticed is that the zest of the orange tends to congregate along the paddle edges of the ice cream maker. Be sure to take that zest and fold it into the sorbet for maximum flavor prior to your serving it, and before putting into freezer if you aren't consuming right away.
Now that I have nailed the sorbet formula its time to look at making some new varieties. Basil Lemon, Orange Mint are a couple of flavor profiles that work and could be fun. Stay tuned for those options.
- 1 1/2 c sugar
- 1 1/2 c water
- 1 1/2 c fresh squeezed orange juice
- 1 1/2 T orange zest
Combine water and sugar in small sauce pan. Bring to boil and stir constantly until the mixture is complete dissolved. Cover and cool to room temperature.
Add the simple syrup to the orange juice and zest. Refrigerate 2-3 hours or over night until well chilled. Add to your ice cream maker and chill according to you manufacturer directions, about 20 minutes.