Fresh orange sorbet with candied peel

A taste of summer all year round!

I know we’re past the midpoint of winter, but it feels like summer’s warmth is a long way away. My cure for cold-weather blues is to cram as much citrus fruit as possible into myself, which usually means I come home from the grocery store with a LOT of fruit. This week’s surplus of oranges inspired this delicious, refreshing dessert inspired by one of my food heroes, David Lebovitz. Use whatever oranges you like – blood oranges would give a fantastic colour; I used sweet Cara Caras because I love their flavour. Whatever you do, just make sure you use freshly squeezed juice. You can omit the candied peel if you like but it’s an impressive topper and provides a lovely contrast of texture.

Orange sorbet offers a fresh taste of sunshine even in the middle of winter.

Orange Sorbet


  • 6 – 8 oranges (enough to yield 2 cups/500 mL of freshly squeezed juice)
  • 1/2 cup (125 mL) white sugar
  • 1 tablespoon (15 mL) corn syrup (improves texture of the sorbet)


  • With a very sharp knife, remove strips of orange peel (orange part only, not the white pith) from several oranges and reserve for candied peel (see below).
  • Juice your oranges, measuring out 2 cups. I like to keep the pulp in for flavour.
  • Put the sugar and corn syrup in a small non-reactive saucepan. Add only as much of the juice as you need to just barely cover the sugar. Place over medium heat and stir frequently until sugar is fully dissolved.
  • Return the sugar and juice mixture to the remaining juice, stirring to blend.
  • Place the sugar and juice in the refrigerator until it is thoroughly chilled.
  • Freeze in your ice cream maker, following manufacturer’s instructions.
  • If making ahead, transfer the frozen sorbet to an airtight container. Place a piece of plastic wrap over the surface of the sorbet before putting the lid on the container.
  • Remove the sorbet container from the freezer 5 minutes before serving.

Makes 750 mL.

Candied citrus peel


  • 1/2 cup (125 ml) very thinly sliced orange peel (matchstick size or smaller)
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) white sugar
  • 1 teaspoon (5 mL) corn syrup (prevents crystallization)
  • pinch of salt


  • Put the strips of peel in a small, nonreactive saucepan. Add just enough water to cover and bring to a boil. Reduce heat to a simmer and cook for 15 minutes to remove bitterness and soften the peel.
  • Remove from the heat, strain, and rinse peel with fresh water.
  • Clean the saucepan before proceeding.
  • Combine the 1/2 cup (125 mL) water, sugar, corn syrup, and salt in the saucepan. Clip a candy thermometer to the pan (or keep a digital thermometer close at hand) and bring to a boil.
  • Add the blanched peel, reduce the heat, and cook at a very low boil for about 25 minutes, until the thermometer reads 230F (110C). Turn off the heat and let the peel cool in the syrup.
  • Once cool, lift the peel out of the syrup with a fork one piece at a time, letting the syrup drain away. Roll however many pieces you need in white sugar and place on parchment paper to dry until ready to garnish the sorbet (use just a few pieces per serving).
  • Store remaining peel in the syrup and bring to room temperature as needed before sugaring. Candied peel can be stored in the refrigerator for up to 2 months.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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