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Triple Orange Sorbet

Scott Phillips

Yield: Yields about 1 quart

Three hits of orange—juice, zest, and liqueur—give this sweet sorbet a lovely acidity that makes you want to take another bite, then another, then…



  • 4-1/2 lb. oranges
  • 2-1/2 Tbs. fresh lemon juice
  • 1 cup granulated sugar
  • 1-1/2 cups light corn syrup
  • 3 Tbs. Cointreau
  • 1/8 tsp. guar gum (optional)
  • 1 tsp. finely grated and minced orange zest
  • 1 large egg in its shell, washed and dried

Nutritional Information

  • Nutritional Sample Size Per 1/2 cup
  • Calories (kcal) : 180
  • Fat Calories (kcal): 0
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 20
  • Carbohydrates (g): 43
  • Fiber (g): 0
  • Protein (g): 1


  • Juice the oranges (you should get 3 cups of juice) and strain through a fine-mesh sieve set over a large bowl. Stir in the lemon juice. Refrigerate the juice until cold, about 30 minutes.  Rinse the sieve.
  • Put the sugar and 1 cup water into a medium container. Cover tightly and shake until the sugar is dissolved. Add the corn syrup; stir to combine. Chill in the refrigerator until cold, about 30 minutes.
  • Put the orange juice , 1 cup of the simple syrup, the Cointreau, and guar gum (if using) in a blender. Blend until smooth. Strain the mixture through the fine-mesh sieve into a tall (6 to 8 cup) container. Stir in the orange zest.
  • To check the density of the sorbet base, gently lower the egg into the container with a slotted spoon (don’t drop it in or it could break). If the egg sinks, remove it and stir in 2 Tbs. of the simple syrup. The goal is to adjust the sugar density with the syrup until the egg floats just below the surface of the sorbet base with an exposed area of shell that’s about the size of a quarter. Keep testing with the egg, adding more syrup 2 Tbs. at a time, until the egg floats as shown below.  When it does, remove the egg. Refrigerate the sorbet base until very cold, at least 30 minutes and up to 6 hours.
  • Freeze the sorbet base in an ice cream maker according to the manufacturer’s instructions. While the sorbet is churning, put two pint-size containers in the freezer. Transfer the sorbet to the pint containers and freeze until hardened, at least 4 hours before serving. If the sorbet hardens too much to scoop, let it sit in the refrigerator for 20 minutes before serving.

Make Ahead Tips

You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.

The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.


Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet bases into a granita (light, flaky shaved ice): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat. Scrape the granita with the fork and scoop into bowls to serve.


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