Orange and Strawberry Sorbet

This two-ingredient fruit sorbet is a doddle to make and creates a bit of a wow factor when serving it directly out of the orange skin. Cool everyone down on a hot day by offering this gorgeous combination of naturally sweet oranges and strawberries as a sorbet.
It is also brilliantly cooling for anyone with a sore throat or swollen tonsils at any time of year, and it is packed with vitamin C for immunity.
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Orange and Strawberry Sorbet
Ingredients
- 3 Oranges (fresh)
- 200 g Strawberries (frozen whole or pieces)
Instructions
- Cut the oranges in half and carefully remove the flesh, keeping the orange skin intact to use as a little bowl to serve the sorbet. The halves of orange skin can be put into the freezer on a baking tray until the sorbet is ready.
- Cut away any large pieces of white pith and discard any seeds. Put the remaining orange flesh into a blender and whizz until smooth. Pour into an ice cube tray and put into the freezer for at least 4 hours.
- Remove the orange ice cubes from their tray and put into a blender along with the frozen strawberries. Allow to warm up for a few minutes before whizzing to a smooth sorbet. Depending on the size of your blender, this could be done in batches.
- Scoop the sorbet into the reserved orange halves to serve. The filled shells can be put back into the freezer for 30 minutes to firm up if required.
Notes
- You can add 1 tablespoon of light honey or maple syrup if you have a very sweet tooth.
- Switch strawberries to raspberries, peaches or nectarines to change things up.
- If you would like to add a protein boost, then crack one egg white into the mixture when blending the frozen oranges and strawberries. The addition of the egg white also helps to naturally emulsify and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days. You can use 1 tablespoon of aquafaba (water from a tin of chickpea water) instead if you need to keep this egg-free.
This was so tasty thanks so much!