Spiced Orange And Honey Sorbet Recipes

Steps:

• Squeeze juice from 10 oranges to get about 2 1/2 cups of juice and set aside. Cut remaining 2 oranges in half and scoop our pulp, preserving shape of peel. (You can use the pulp to increase the juice amount if necessary). Place hollowed orange halves in freezer until frozen, about 1 hour.
• Melt honey in a small saucepan over low heat until liquefied, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturer's instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint leaves.

Steps:

• Combine all except the orange and lemon juices in a heavy saucepan and bring to a boil over medium high heat, stirring until the sugar dissolves.
• Boil until the syrup is thick and reduced to 2 cups, about 12 minutes.
• Discard bay leaf and cool the syrup.
• Strain the cool syrup and the orange and lemon juices into your ice cream maker bowl and process according to machine directions.
• Transfer to a container, cover and freeze until solid, at least six hours.