Title: Orange Sorbet
Categories: Desserts, Fruits
Yield: 6 Servings

1 c Water
1/2 c Sugar
Peel of 1 orange, white part
-- removed, julienned
2 c Fresh orange juice
2 tb Unsweetened orange juice
-- concentrate
1 tb Grand marnier, optional
6 Orange shells, optional

Make a syrup by combining the water, sugar & orange peel in a non-corrosive
pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool.
Discard the orange peel. Combine the syrup, juice, juice concentrate &
Grand Marnier. To freeze, follow the instructions for the Lemon Sorbet.

To serve: Slice about 1/3 from the top of 6 large, smooth-skinned oranges &
hollw them out. Pipe the sorbet from a pastry bak, fitted with a large
star tip. Place each finished ice in the freezer until ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of either anisette or
Sambucca.

Jim Tarantino, "Sorbets!"