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1
Using a vegetable peeler, remove the zest from the oranges.
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2
Bring the sugar and 1 1/4 cups water to a simmer in a small saucepan over medium heat, stirring to dissolve the sugar.
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3
Add the orange zest and simmer over low heat for 10 minutes.
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4
Let cool slightly.
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5
Squeeze the juice from the oranges and stir into the syrup, along with the orange blossom water.
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6
Strain the orange mixture into a bowl.
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7
Beat the egg white until soft peaks form.
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8
Gradually stir the orange mixture into the white.
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9
To freeze the sorbet without an ice cream machine, pour the mixture into a metal baking dish.
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10
Freeze for at least 4 hours, until almost frozen solid.
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11
Mash with a fork to break up any ice crystals, then freeze until solid.
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12
If using an ice cream machine, follow the manufacturer's directions.
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13
Transfer to an airtight container and freeze until ready to use.
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14
Variations:
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15
Lemon Sorbet: Substitute 3 lemons for the oranges.
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16
Omit the orange blossom water.
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17
Lime Sorbet: Substitute 5 limes for the oranges.
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18
Omit the orange blossom water
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19
Campari Sorbet: Make Lemon Sorbet with the zest and juice of 1 lemon.
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20
Stir 1/3 cup Campari into the strained syrup.
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21
Serve within 1 month, as the alcohol will increase in flavor.
