Sorbet a l' Orange Hotel Excelsior

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“This is a truly elegant dessert. If you can get oranges with a couple of leaves attached it is even more impressive. The recipe takes a little time but it is all in advance as you serve from the freezer to the table. I like to put in a couple of tbsp of Orange Liquer just before the last freezing or in the bottom of each orange either way it is a delicious and in many areas a very economical dessert.”
3hrs 6mins

Ingredients Nutrition

  • 4 cups fresh orange juice
  • 2 34 cups sugar, plus
  • 2 tablespoons sugar
  • 2 cups water
  • 2 lemons, juice of
  • 2 teaspoons orange zest
  • 6 medium thick skinned oranges, caps cut off and set aside,flesh scooped out,set the oranges aside and use the flesh for another rec


  1. In a saucepan combine the orange juice, sugar, water, lemon juice& orange rind.
  2. Heat the mixture stirring until the sugar is dissolved and boil the syrup for 5 minutes.
  3. Transfer the syrup into a bowl and chill for 2 hours.
  4. Pour syrup into refrigerator trays and freeze until it is mushy and set around the edges.
  5. Transfer the mixture to a bowl and beat for 1 minute.
  6. Return mixture to trays and freeze it stirring it at 1 hour intervals.
  7. When frozen fill the orange shells with the frozen sherbet and mound above the edge of the orange in a dome.
  8. Scoop the flesh ot of the caps.
  9. Place caps on the orange allowing some sherbet to show.
  10. Refreeze until ready to serve.

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