Orange Sorbetto

1. 1

   Cut the oranges in half.

2. 2

   Scoop out the pulp, being careful not to pierce the rind.

3. 3

   Combine pulp in a blender or food processor with the water, sugar, and orange zest, and puree until the sugar is dissolved.

4. 4

   Strain through a fine mesh and discard the pulp after pressing all the liquid out of it.

5. 5

   Refrigerate 2 hours.

6. 6

   Freeze in an ice-cream maker until partially frozen.

7. 7

   Add the egg white and continue to freeze until firm.

8. 8

   When the sorbetto is firm, divide between the 4 orange shells and freeze until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.