Orange and Coconut Sorbet Recipe

This recipe was originally posted by my daughter on her own blog at Livejournal.

Over here in Spain we always seem to have more oranges than we can eat, so here is a wonderful way to use them up and the sorbet is perfect for the long hot days!

Syrup

• 4oz Sugar
  
• Juice of half lemon
  
• 75ml water

1. Slowly cook sugar, lemon juice and water in pan, making sure the sugar dissolves thoroughly. It is important that you do not let it boil until the sugar dissolves as that spoils the syrup.
   
2. When sugar is dissolved, bring to the boil then simmer for 2-3 minutes.
   
3. Allow to cool.
   
   Orange Mixture
   
   • 10 large oranges
     
   • Juice of half lemon
     
   • Malibu or similar coconut flavoured drink
   
   
   1. Zest two of the oranges, then squeeze juice from all of them.
      
   2. Sieve juice to remove any pulp. You need around 425ml juice.
      
   3. Add orange juice and zest to cooled syrup. Add just a dash of your coconut alcohol- too much will stop the sorbet from freezing.
      
   4. Freeze in a suitable container, whisking everyhour of so to prevent big ice crystals forming.
      
   5. When fully frozen, serve as a dessert or use in cocktails or blended into a smoothie.
      
   6. For serving you could try preparing the oranges like this; Cut off the top like a lid and scoop out the contents rather than using a juicer. When sorbet is frozen decant into oranges and ensure they are well frozen before serving. Garnish with a mint leaf.
      
      If you own an icecream maker, you could make this in around 30 minutes.