Spiced Fresh Orange and Honey Sorbet

Acch!! I had trouble getting the mixture chilled enough to firm up with my ice cream maker. Even tried it twice just in case I accidentally did something wrong the first time (I didn't). In the end, I chilled the mixture 12 hours in the refrigerator until below 38 degrees, then put in the freezer for 90 minutes. Then churned in the ice cream maker. To make it easier to serve for a party, I prescooped (the soft) sorbet into balls and put them in mini muffin tins and refroze. The flavors were exquisite, but I would not make again due to the texture and consistency.

• jsbjk

• Winnetka, IL

• 4/15/2017

This was delightfully fresh with a nice smooth texture. I followed the recipe exactly except that I also strained my orange juice. I found it just every-so-slightly too sweet AND too tart, so I think I might cut back the sugar by a quarter or third of a cup, and reduce the lemon juice to two tablespoons. I will definitely make it again though, and loved the subtle spice and floral notes. I served small scoops with the "Carmelized Pisachio, Walnut, and Almond Tart" from Bon Appetit's October 2004 issue.

• lamb2love

• Seattle

• 3/14/2016

wow, loved it. Deep and complex flavors. Goes great with mango sorbet and vanilla ice cream. Will make it again! As the others mentioned, chill for 6 hours before putting in ice cream maker or risk it not freezing (which happened to us). We ended up having to chill the goopy mixture overnight and rerun through ice cream maker the next day.

• annmccormack

• San Diego, CA

• 12/22/2013

Delicious! I served this as a dessert to boeuf bourguignon. It made a really refreshing and flavorful end to the meal. Because of the spices, it is really well suited to the winter, not to mention because that is when citrus fruit is at its best! I served it with tuilles.

• griffioen

• Netherlands

• 9/10/2011

冰糕了宴会,它was a huge hit. Served it with Orange-Chocolate Biscotti, also from this site,and homemade chocolate gelato. Followed the recipe to a "t", used cardamom pod vs star anise and the flavors were sublime. I recommend chilling the syrup before processing in ice cream maker and it does take longer than the recipe suggests. Also, on my gas cook top the liquid took longer than 12 minutes to reduce to 2 cups syrup but the end result is worth the wait. Delicious.

• susandlev

• 1/10/2011

If you make sure the sugar is completely dissolved and chill the mixture to about 40 degrees before you add it to the machine, you will get a smoother texture.

• dawna_deanne

• se iowa

• 1/17/2010

Glorious sorbet! I skipped the ginger, star anise and bay leaf and added a couple tablespoons chopped mint with the cloves instead. Served with white stilton with candied lemon peel, more mint and slivered almonds as a pallet cleanser. Delightful!

• Keszaya

• D.C.

• 11/23/2009

So good! I made this as one of the desserts for a Greek party and it was a huge hit. I reduced the sugar and it was still plenty sweet. The spice flavors are lovely. People already asking me to make it again!

• Anonymous

• Virginia

• 9/24/2009

I make a lot of sorbets but everyone just loved the flavors of this one. I did not have reular oranges so I used blood oranges. There was not enought fresh blood orange juice so I substituted 1 cup of regular orange juice. The color was a very nice deep pink. It does take longer than most sorbets in the ice cream maker about 45 minutes. Definitely a keeper.

• lummi

• Lummi Island, WA

• 3/23/2009

Delicious! We were very pleased - the orange, honey and spices are a great combination. It was light, creamy, and refreshing and made a great dessert. The only thing I might change was that I used two big anise stars and would probably only use one next time.

• jbarron1

• Denver

• 1/28/2009

Loved this recipe! It is fresh and nicely spiced. We will undoubtably be making this again.

• griffioen

• Amersfoort, NL

• 1/18/2009

My husband made this for a party we hosted last night. It was absolutely incredible. Ours was a bit darker orange, but had a creamy look. We agree that you can cut back on the sugar, especially if your OJ is sweet!

• mimarge

• Minneapolis, MN

• 7/27/2008

You get the light cream color - and a lighter, fluffier sorbet - by putting the cool syrup and juice mixture into a blender and whip it up just before you freeze it ! This works for lots of fruit sorbets.

• anniel

• Palo Alto, CA

• 4/15/2008

this stuff is amazing. it is highly sweet but mellowed with butter cookies. i added an extra clove and used cinnamon for the anise/cardamom--who keeps that stuff around. i mean really.

• Funkadelika

• kansas city

• 3/10/2008

Delicious! What a refreshing, interesting sorbet. The citrus peel and ginger added a little texture, too. I agree that it did not look like the picture, but I enjoyed the brighter orange color. Next time I would use less sugar, but keep the honey the same.

• Anonymous

• Seattle, WA

• 1/13/2008