- 225g granulated sugar
- 2 tbsp lemon juice
- 2 large oranges, finely grated zest of
- 800ml freshly squeezed orange juice
- 3 tbsp Cointreau (or orange liqueur)
- Wafers, to serve
Put the sugar, 1 tbsp lemon juice and 150ml water in a pan and stir over a low heat until the sugar melts. Bring to the boil, then simmer for 3 minutes.
Pour into a bowl and stir in the orange zest and juice and remaining lemon juice. Set aside until cold. If you're using an ice cream maker, follow the manufacturer's instructions from this point.
Pour the mixture into a shallow lidded plastic box, then freeze for about 3 hours or until ice crystals form around the edges. Meanwhile, wash the bowl and put in the fridge to chill.
Tip the mixture into a chilled bowl. Add the liqueur, if using and whisk to break up the ice crystals. Pour back into the box and freeze for about 1 hour or until ice crystals begin to form again. Whisk well.
Continue to freeze for 1.5 hours, whisking halfway through and at the end, then freeze until frozen.
Remove sorbet from the freezer and put in the fridge for 20 minutes before serving with wafers.