How to Make Orange Sorbet with Red Hot Candy | Tasting Table Reci
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
1 quart
Ingredients
  • 2 cups water
  • 1 cup sugar
  • 2 cups fresh orange juice
  • 1 tablespoon finely grated orange zest
  • ½ cup Red Hots
Directions
  1. Make an ice bath and set aside.
  2. In a medium saucepan, combine the water and sugar. Bring to a boil over medium-high heat, whisking constantly, until the sugar dissolves, 5 minutes. Remove from heat.
  3. Add the orange juice and zest and transfer the mixture to a 1-gallon resealable freezer bag. Seal the bag and submerge it in the ice bath until completely chilled, about 20 minutes.
  4. Pour the chilled sorbet base into the pre-chilled bowl of an ice cream machine and follow the manufacturer's instructions to churn until set, 10 to 12 minutes.
  5. Using a rubber spatula, transfer the sorbet to an airtight container and fold in the Red Hots. Press a sheet of parchment directly onto the surface of the sorbet. Cover the container with a lid and freeze until the sorbet is firm, 2 to 3 hours. Remove from the freezer and let stand at room temperature for a few minutes before serving.