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The dessert, Light and fresh

Frozen oranges with orange sorbet

Frozen oranges are homemade orange sorbet served inside the scooped-out peel, for 6 people, with 30 minutes of active work spread over the day before and the morning of. The sorbet is made entirely ahead, the peels are filled the morning of, for a medium difficulty and a cost of €1.90 per person. The key is making the juice a touch too sweet before freezing, since cold dulls flavor.

I serve orange sorbet right in its own peel, made ahead and kept in the freezer, it always gets a reaction at the table.

Frozen oranges with orange sorbet
For
6 people
Work
30 min
Total time
6 h
Prep
Prepared the day before
Difficulty
Medium
Cost per person
€1.90
Calories per person
130 kcalcalculated by Kiloach, your weight coach

Homemade orange sorbet has a slightly rustic texture compared to store bought versions, with real fresh fruit flavor and a touch of lemon acidity that keeps it from feeling too sweet. Served right inside its own peel, it becomes its own little centerpiece, icy and fragrant, a nice change from scoops of sorbet in a bowl.

This is a dessert for ending a heavier meal, ideal after a saucy main or a gratin, when you want something fresh rather than another rich cake. It works for a family dinner, a gathering with friends, or a holiday meal, and it appeals to kids and adults alike.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 4 steps, 4 h 25
  2. The same day 1 step
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step, 10 min

The day before, hollow out the oranges, make the juice, and freeze the sorbet in an ice cream maker or the freezer, which takes the most time but no constant attention. The morning of, fill the frozen peels with sorbet and put them back in the freezer until serving. Just before your guests sit down, take the oranges out 10 minutes ahead and add the mint leaf at the last minute.

The ingredients

6 people

Fruits and vegetables

  • Oranges 10
  • Lemon 1
  • Mint 1 bunch

Pantry

  • Sugaroften in the pantry 120 g
  • Wateroften in the pantry 10 cl

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Cut a cap off the top of six oranges, scoop them out with a spoon while keeping the flesh, then put the empty peels in the freezer. 20 min

    Scoop without piercing the peel, it will be your serving cup.

  2. Juice the flesh from the scooped oranges and four more oranges, to get about 60 cl of juice, then strain it.

    Press the flesh well with a citrus juicer, you'll get more juice that way.

  3. Dissolve the sugar in the water, let it cool, then mix it with the orange juice and lemon juice. 5 min

    Taste the mix, it should be a touch too sweet since the cold will dull the flavor.

  4. Freeze in an ice cream maker, or in the freezer, whisking every 45 minutes. 4 h

    Whisk briskly to break up the ice crystals.

The same dayDuring the day, whenever you get a moment.

  1. Fill the frozen peels with the sorbet, put the caps back on, and return them to the freezer.

    Pack them generously, mounding the sorbet above the rim.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the oranges out 10 minutes before serving and place a mint leaf on each one. 10 min

    This short wait makes the sorbet creamier.

Our tips to get it right

  • Pick oranges with thick, smooth skin, they're easier to hollow out without tearing and stand up better once filled.
  • Strain the orange juice well to remove the stringy pulp, the sorbet comes out smoother once frozen.
  • If you don't have an ice cream maker, pull the mix out of the freezer every 45 minutes exactly and whisk hard, otherwise you'll end up with thick ice crystals.

The variations

  • Swap part of the orange juice for pink grapefruit juice for a tangier, less sweet version.
  • For an even simpler no-machine version, freeze the mix in chunks and blend it in a food processor right before filling the peels.
  • Stir a spoonful of orange liqueur into the mix before freezing for a more adult version, best saved for dinners without kids.

What to serve it with

  • An almond tuile for crunch
  • A strong coffee after dessert
  • Fresh berries on the side in summer

Storage

The filled oranges keep in the freezer for up to a week, well wrapped in plastic so they don't pick up freezer odors. There's nothing to reheat, just take them out a bit before serving so the sorbet softens slightly.

Questions about this recipe

Can I make this without an ice cream maker?

Yes, just pull the mix out of the freezer every 45 minutes and whisk it hard to break up the ice crystals. The texture is slightly less smooth than with a machine, but still works well.

How do I get the peels to stand up straight on the plate?

Slice a thin layer off the bottom of each peel before filling it, this naturally stabilizes it on the plate. This trick keeps the oranges from tipping over when you serve them.

Can I use clementines instead of oranges?

Yes, as long as you pick ones large enough to hollow out easily. You'll need more of them to get the same amount of juice.

Is this sorbet really a good dessert for kids?

Yes, kids tend to love it thanks to its simple orange flavor and the fun presentation inside the peel. Just skip the mint leaf for younger children.

Can frozen oranges with orange sorbet be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 4 steps, the same day, 1 step, when it's time to serve, 1 step.

How long does it take to make frozen oranges with orange sorbet?

Allow 6 h in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "medium".

How many calories are in frozen oranges with orange sorbet?

About 130 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does frozen oranges with orange sorbet cost?

About €1.90 per person, that's €11.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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