Orange Ice

By the RecipeCafe Archives

Ingredients

• 4 cups (960 ml) water
• 2 cups (400 g) granulated sugar
• 2 cups (480 ml) fresh orange juice (from approximately 4 medium oranges)
• 0.5 cup (120 ml) fresh lemon juice
• 1 Grated zest and juice of 2 additional oranges

Instructions

1. 1. Make the syrup (simple syrup method): Combine 4 cups (960 ml) water and 2 cups (400 g) granulated sugar in a heavy saucepan over medium heat. Stir until the sugar is fully dissolved, about 3-5 minutes, then bring to a gentle boil. The syrup is ready when it is completely clear with no visible sugar granules.
2. 2. Remove the syrup from heat and allow it to cool to room temperature, approximately 30-45 minutes. To accelerate cooling, set the saucepan in a bowl of ice water.
3. 3. Stir in 2 cups (480 ml) orange juice, 1/2 cup (120 ml) lemon juice, and the grated zest and juice of the 2 additional oranges.
4. 4. Strain the mixture through a fine-mesh sieve into a clean bowl or freezer-safe container, discarding the zest and any pulp. The liquid should be smooth and fully combined.
5. 5. Freeze using one of the following methods. Hand-cranked or electric ice cream maker: churn according to the manufacturer's instructions until the mixture reaches a firm, granular, sorbet-like consistency, typically 20-30 minutes. Still-freeze method (period technique): pour the strained mixture into a shallow metal pan and place in the freezer. After 1 hour, stir and scrape the frozen edges toward the center. Repeat every 30 minutes for 2-3 hours until the ice is uniformly firm and granular throughout, with no liquid remaining in the center.
6. 6. Pack the finished orange ice into a chilled container and allow it to harden in the freezer for at least 1 additional hour before serving. The finished ice should be pale orange in color, firm enough to scoop, and melt slowly on the tongue.