Recipe - Orange Sorbet

1 cup Water
One half cup Sugar
Peel of 1 orange, white part
removed, julienned
2 cup Fresh orange juice
2 tablespoon Unsweetened orange juice
concentrate
1 tablespoon Grand marnier, optional
6 Orange shells, optional

Make a syrup by combining the water, sugar & orange peel in a noncorrosive
pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool.
Discard the orange peel. Combine the syrup, juice, juice concentrate &
Grand Marnier. To freeze, follow the instructions for the Lemon Sorbet.

To serve: Slice about 1/3 from the top of 6 large, smoothskinned oranges &
hollw them out. Pipe the sorbet from a pastry bak, fitted with a large
star tip. Place each finished ice in the freezer until ready to serve.

VARIATION: Replace the Grand Marnier with 2 tablespoon of either anisette or
Sambucca.

Jim Tarantino, "Sorbets!"