The easiest 2-ingredient Orange Sorbet—made with just fresh orange juice and sugar. This bright, cooling dessert is a simple, refreshing summer treat. For an impressive presentation, serve the sorbet inside hollowed-out oranges and garnish with a sprig of mint.
Frozen desserts are perfect for warm days—think granita, gelato or sorbet. Sorbet is particularly easy to make and needs minimal ingredients. Inspired by our Amalfi Lemon Sorbet, this orange version is equally satisfying: sweet, bright and refreshing.
See the recipe below with ingredient notes, step-by-step photos and helpful tips. For the printable recipe, see the recipe card further down.
Ingredients
Ingredient notes and substitutions
- Fresh oranges — Any medium to large oranges work well. You’ll need about 6–8 to yield roughly 600 ml (2.5 cups) of juice.
- Sugar — Use granulated or caster sugar. Brown sugar will change the color and flavor, so it’s not recommended for this sorbet.
Step by step photos and instructions
- Juice the oranges — Squeeze the oranges until you have about 600 ml (2.5 cups) of fresh juice. Strain the juice through a sieve to remove pulp and seeds.
- Heat the mixture — Combine the orange juice and sugar in a saucepan. Bring to a gentle boil and stir until the sugar dissolves (about 2–3 minutes). Remove from heat and allow the mixture to cool completely.
- Churn — Once cooled, pour the mixture into an ice cream machine and churn until it reaches a smooth sorbet texture.
- Freeze — Transfer the churned sorbet to a freezer-proof container and freeze until firm. Remove a few minutes before scooping for easier serving.
Alternative method (no ice cream machine)
If you don’t have an ice cream maker, you can still make this sorbet using one of these simple methods:
- Pour the cooled mixture into an ice cube tray, freeze, then pulse the frozen cubes in a food processor until smooth.
- Place the cooled mixture in a shallow tub and freeze. Every hour for 3–4 hours, remove and stir vigorously with a fork to break up ice crystals, repeating until you reach a sorbet-like consistency.
Recipe tips
- Prep your ice cream machine — Some machines require the bowl to be frozen 24 hours in advance. Check your machine’s instructions and prepare ahead of time.
- Sieve the orange juice — Straining removes pulp and seeds for a smoother texture.
- Serving suggestion — Hollow out oranges and serve sorbet inside them for an attractive presentation. You can also scoop the sorbet into bowls or glasses.
More Italian summer recipes to try
Italian Desserts
Amalfi Lemon Sorbet (Sorbetto al Limone)
Italian Desserts
Granita al Caffè con Panna (Coffee Granita)
Italian Desserts
Ricotta al Caffè
Drinks
Strawberry Sgroppino
If you tried this Orange Sorbet recipe or any other recipe, please rate it and leave a comment—I love hearing how it turned out for you!
2 Ingredient Orange Sorbet
By Emily
Equipment
- Ice cream machine (optional but recommended)
Ingredients
- 2.5 cups (600 ml) freshly squeezed orange juice (about 6–8 oranges)
- ½ scant cup (about 90 g) sugar (granulated or caster)
Instructions
- Squeeze the oranges and strain the juice to remove pulp and seeds.
- Combine the orange juice and sugar in a saucepan. Bring to a gentle boil, stirring until the sugar dissolves (about 2–3 minutes). Remove from heat.
- Let the syrup cool completely.
- Churn in an ice cream machine until the sorbet is smooth. If you don’t have a machine, freeze the mixture in an ice cube tray and blend, or freeze in a tub and stir every hour until set.
- Transfer the sorbet to a freezer-proof container and freeze until firm. Scoop and serve in bowls or hollowed-out oranges.
Notes
- Some ice cream machines require their bowl to be frozen 24 hours in advance—plan ahead.
- Sieving the juice ensures an extra-smooth sorbet without pulp or seeds.
- For a pretty presentation, serve in hollowed-out oranges and garnish with fresh mint.
Nutrition (per recipe)
Calories: 268 kcal | Carbohydrates: 62 g | Protein: 4 g | Fat: 1 g | Sugar: 50 g | Vitamin C: 296 mg
Nutrition information is an approximation.
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