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Sunburst Sorbet

This sorbet has a creamy texture and the rich, sweet flavor of moro oranges

Yield: 10 to 12 servings


  • 6 medium (about 3 pounds) Moro oranges
  • 1/2 cup water
  • 1 1/3 cups light corn syrup
  • 1 cup half-and-half
  • Dash of salt


Cut the oranges into halves. Cut the pulp segments from the shell and membrane with a small sharp knife. Process the pulp in a blender or food processor until it is purèed. Pour the pulp through a sieve, pressing hard on the solids with the back of a spoon. You should have about 2 cups of juice. Combine the juice with the water, corn syrup, half-and-half and salt and mix well. Freeze the mixture in an ice cream maker according to the manufacturer's directions.

Tip: No ice cream maker? Try this: Pour the orange mixture into a shallow metal pan; freeze until partially frozen. Spoon the mixture into a chilled bowl and beat with an electric mixer until fluffy. Spoon into a freezer container; freeze until firm.

Additional Resources

This recipe is compliments of "The Purple Kiwi Cookbook" by Karen Caplan.

Learn about Blood Oranges.

Other recipes from Produce Pete.


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