Moroccan · Dessert
Orange and Orange-Blossom Sorbet
Fresh Moroccan orange juice sweetened lightly and lifted with a whisper of orange-blossom water, churned into a bright, refreshing sorbet. Using the country's famous winter oranges, it is pure sunshine — clean, citrus-sharp and floral all at once.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 6
- Level
- Easy
Ingredients
- 700 ml fresh orange juice (about 10 oranges)
- 150 g sugar
- 100 ml water
- 1 tbsp lemon juice
- 1 tsp orange-blossom water
- Zest of 1 orange
Method
- 1
Make a syrup
Simmer the sugar and water with the orange zest for 4 minutes to a light syrup, then cool and strain out the zest.
- 2
Combine
Mix the syrup with the fresh orange juice, lemon juice and orange-blossom water.
- 3
Chill
Chill the mixture completely in the fridge for at least an hour.
- 4
Churn
Churn in an ice-cream maker until set, or freeze and rake with a fork every 30 minutes for a granita texture.
Chef's tips
- Freshly squeezed juice is non-negotiable — cartons taste flat and cooked once frozen.
- A little lemon juice sharpens the flavour and keeps it from tasting flabby.
Frequently asked questions
Can I use blood oranges?
Yes — blood oranges make a stunning deep-red sorbet and are lovely with the orange-blossom perfume.
Why add sugar syrup instead of sugar?
Dissolved syrup blends in smoothly and helps the sorbet stay scoopable rather than freezing solid.