---------- Recipe via Meal-Master (tm) v8.02
  
       Title: ORANGE SORBET
  Categories: Desserts, Fruits
       Yield: 6 servings
  
       1 c  Water
     1/2 c  Sugar
            Peel of 1 orange, white part
            -- removed, julienned
       2 c  Fresh orange juice
       2 tb Unsweetened orange juice
            -- concentrate
       1 tb Grand marnier, optional
       6 ea Orange shells, optional
  
   Make a syrup by combining the water, sugar & orange
   peel in a non-corrosive pan & bring to a boil.  Simmer
   for 5 minutes.  Remove from heat & let cool. Discard
   the orange peel.  Combine the syrup, juice, juice
   concentrate & Grand Marnier.  To freeze, follow the
   instructions for the Lemon Sorbet.
   
   To serve: Slice about 1/3 from the top of 6 large,
   smooth-skinned oranges & hollw them out.  Pipe the
   sorbet from a pastry bak, fitted with a large star
   tip.  Place each finished ice in the freezer until
   ready to serve.
   
   VARIATION: Replace the Grand Marnier with 2 tb of
   either anisette or Sambucca.
   
   Jim Tarantino, “Sorbets!”
  
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