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Sorbetto di arancia

Australian Gourmet Traveller Italian dessert recipe for sorbetto di arancia (orange sorbet)

By Gourmet Food Team
  • 15 mins preparation
  • 1 min cooking plus freezing
  • Serves 6
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Sorbetto di arancia
Using the whole orange, skin and all, gives this sorbet extra punch.


  • 1 orange, coarsely chopped
  • 200 gm pure icing sugar
  • 500 ml (2 cups) orange juice (from about 6 oranges)
  • 50 gm liquid glucose
  • To serve: amaro (see note)


  • 1
    Using a food processor, process orange and icing sugar until finely chopped. Transfer to a jug and add 450ml orange juice. Combine remaining orange juice with glucose in a small saucepan and cook over low heat until glucose dissolves (1-2 minutes). Cool, add to jug and stir to combine. Refrigerate until completely cold (20-30 minutes). Freeze using an ice-cream machine according to manufacturer’s instructions. Makes about 1 litre. Serve sorbetto with amaro poured over to taste.


Amaro, the Italian word for bitters, is the term for digestivi such as Averna and the super bitter Fernet Branca.

  • Author: Gourmet Food Team