makes about 6 cups
2 1/2 cups water
1 cup sugar
Orange rind strips from 2 oranges
2 2/3 cups fresh orange juice
1/3 cup fresh lemon juice
Splash of citrus vodka (optional)
Combine water and sugar in a small saucepan, and bring mixture to a boil. Add orange rind strips; reduce heat, and simmer 5 minutes. Remove and discard orange rind strips. Remove liquid from heat, and let cool to room temperature. Stir in orange juice and lemon juice. Chill in refrigerator until completely cool.
Right before churning, add the splash of citrus vodka. Freeze in ice cream maker according to manufacturer's directions. Serve immediately.
When I was churning the sorbet, I noticed these icy globules forming which made me concerned that there might be globs of ice in the sorbet surrounded by sticky orange syrup (similar to what happens when you freeze orange juice), but the texture of the sorbet ended up being pretty uniform.
I did neglect to read the instructions to the end and ended up freezing the sorbet overnight instead of serving it immediately. Despite the addition of the alcohol to lower the freezing temperature, the sorbet did get quite hard and icy so that the texture was more like a granita. It was still quite refreshing, however, and I found the combination of the flavor and texture strangely addictive. I love how it tastes like fresh-squeezed orange juice even days after it was made. And the fact that it was ice cold made it all the more perfect as a summer dessert or palate cleanser.