Honey Bell Orange Sorbet


4 cups Freshly Squeezed Orange Juice
1 cup Honey
1/3 cup LG Honeybell Orange White Balsamic Vinegar


Loaf Tin
Ice-cream Maker (optional)


Pour orange juice, honey and balsamic into a saucepan and simmer while stirring gently until honey is fully dissolved. Pour mixture into a bowl and allow to cool in fridge for at least three hours. Prepare your ice-cream maker according to manufacturer directions. 
Pour the orange mixture into your ice cream maker and churn according to manufacturer's instructions, then transfer to a 9x5 inch loaf tin and freeze uncovered 4-6 hours until very firm. Serve, or store covered in the freezer for up to 3 months.
If you don’t have an ice cream maker, pour the cooled mixture into the loaf tin and freeze for two hours.  Next, transfer partially frozen mixture to blender and blend 1-2 minutes, then pour back into the loaf tin.  Allow to freeze again for 2 hours, then remove from freezer, break apart using a metal spoon, and place pieces in blender.  Blend until smooth, about 1-2 minutes. Next, place back in the loaf tin.  Freeze for an additional 2-3 hours; the mixture should be fully frozen, yet scoopable.

Older Post Newer Post