Orange Sorbet

"Zest It Up!" , is the theme for this week at I Heart Cooking Clubs (IHCC). When this theme was announced a few weeks ago, I quickly went thru my two cookbooks of Nigel Slater, and bookmarked quite a number of recipes, mostly with lemons, not quite decided which one to try out. A few days ago, I was browsing thru those books again, and the first page that I opened to, from this book, The Kitchen Diaries, is this page, A Stunning Orange Sorbet, which is not on my list of bookmarked citrus recipes! How can I miss this! I decided to make this instead, as the weather is so darn hot, and this would be a lovely treat for the family.

Firstly, make the syrup. In the recipe, it calls for 250gm of sugar to be dissolved in 250ml of water over moderate heat. I figured that the sugar is too much for me, so I have used only half a cup of sugar (did not weigh), probably about 120gm and used only half cup of water. Once the sugar has been dissolved, stir in the orange zest, and keep the syrup aside, cool to room temperature.

Meanwhile, juice the oranges to make 750ml. I have used about 10 medium sized oranges. And the juice of one lemon. Once the syrup is cooled, strain it into a large measuring jug, discarding the zest. Here I have added 2 tablespoons of honey, stir it in to dissolve. Pour in the orange juice and lemon juice. I keep this mixture in the fridge to cool for about 5-6 hours and then churn it in the ice-cream maker. 

There you have it, "A Stunning Orange Sorbet", as what Nigel calls it.
In our super hot weather, it is melting real fast!

This is so refreshing, and bursting with orange flavour! I am so glad that I've reduced the sugar, as the sweetness is just so right, with the natural sweetness of the orange juice, the added honey, and with the tangy lemon juice, brings it all together in one super delicious sorbet! So, so, good! 

A Stunning Orange Sorbet
(adapted from "The Kitchen Diaries", Nigel Slater)
250gm caster sugar (I use half cup)
250ml mineral water (I use half cup)
grated zest of 2 oranges
750ml orange zest (about 6-8 oranges)
the juice of a lemon
2 tbsp honey (my addition)

Put the sugar and water in a pan over a moderate heat until the sugar has melted. Tip in the grated orange zest, then leave to cool (According to Nigel Slater : I invariably cannot wait, so I pour the syrup into a heatproof bowl and put it in a sink of cold water to cool it quickly).

Once the syrup is cool, strain it to remove the orange zest. (Stir in the honey, if using). Pour the orange juice into the syrup and stir in the lemon juice. Pour the mixture into an ice-cream machine and churn till almost frozen. Remove from the bowl and freeze for twenty minutes or so before serving.

To serve 6.

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I'm linking this post to I Heart Cooking Clubs (IHCC), the theme for this week "Zest It Up"

and

Cook-Your-Books #15 @ kitchen flavours