Orange Sorbet
There’s just something about a scoop of fresh orange sorbet that makes me feel like a kid again. It’s bright. It’s citrusy. And, it’s pure sunshine in a bowl. And y’all—it couldn’t be easier to make. No ice cream maker, no weird ingredients, and definitely no stress.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
This recipe leans on real, juicy oranges, a quick homemade syrup, and just a splash of lemon if you want a little extra zing. That’s it. It’s light, naturally sweet, and totally refreshing.
If you like citrusy treats or easy frozen desserts, you’ll love my Frozen Pineapple Lemonade or Cookie Dough Ice Cream Cake.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Fresh Orange Juice: Use about 4-5 medium oranges to get 2 cups. Go for juicy ones like Valencia or navel. Fresh-squeezed really makes a difference here.
- Water & Sugar: This combo creates a simple syrup that sweetens the sorbet without adding any graininess. Make sure the sugar fully dissolves.
- Lemon Juice (Optional): Adds a tart little kick that brightens the flavor. Totally optional but I love it.
See the recipe card below for quantities.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Make the Syrup. In a small saucepan, stir together the water and sugar over medium heat until the sugar is totally dissolved. Pull it off the heat and let it cool completely.
- Mix it Up. In a medium mixing bowl, stir the fresh orange juice with the cooled syrup and lemon juice if you’re using it.
- Freeze and Stir. Pour the mix into a shallow, freezer-safe container. After about an hour in the freezer, start scraping it with a fork. Keep scraping every 30 minutes for 2 to 3 hours until it looks like a fluffy, icy slush.
- Serve it Up. Scoop into bowls or cups and dig in!
Wendys Tips
- Use a shallow container so the mixture freezes evenly.
- Don’t skip the stirring! That’s what gives it that light, slushy texture instead of turning into a frozen block.
- If your oranges aren’t super sweet, add a tiny bit more sugar or honey to taste.
- Store leftovers in an airtight container in the freezer for up three months.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can, but fresh-squeezed is so much better. It adds brightness and real citrus flavor that bottled juice just doesn’t have.
Nope! That’s the best part. All you need is a fork and a little patience.
You can, but you’ll need to let it thaw a bit and scrape it again to get that fluffy texture back.
Orange Sorbet
Equipment
- small saucepan
- Large Mixing Bowl
- shallow dish or freezer safe container
Ingredients
- 2 cups fresh orange juice about 4-5 oranges
- ½ cup water
- ½ cup sugar
- 1 tablespoon lemon juice optional
Instructions
- In a small saucepan, combine water and sugar over medium heat. Stir until the sugar is fully dissolved, then remove from heat and let cool.
- In a mixing bowl, combine the cooled sugar syrup with the fresh orange juice and lemon juice (if using).
- Pour the mixture into a shallow dish or a freezer-safe container and place it in the freezer.
- After about 1 hour, use a fork to scrape and stir the mixture to break up the ice crystals. Repeat this every 30 minutes for 2-3 hours until the sorbet reaches a slushy, icy texture.
- Scoop into bowls or cups and serve.
Notes
- Use freshly squeezed orange juice for best flavor.
- Stir the mixture every 30 minutes to get that perfect slushy texture.
- Optional lemon juice adds a bit more zing!
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
