Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Orange Marmalade

Recipe courtesy of Alton Brown

Orange Chicken

Recipe courtesy of Ree Drummond

Orange Pound Cake

Recipe courtesy of Ina Garten

Cranberry Orange Scones

Recipe courtesy of Ina Garten

Orange Banana Smoothie

Recipe courtesy of Ina Garten

Orange Sticky Buns

Recipe courtesy of Giada De Laurentiis

Duck in Orange Sauce

Recipe courtesy of Audie Edwards

Orange-Vanilla Monkey Bread

Recipe courtesy of Ree Drummond

Orange Grilled Shrimp with Cocoa Nib Gremolata

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories