Orange Sorbet

Cut the zest of two oranges and scrape off the white pith

Cut the zest into thin strips

Place them in a saucepan and cover with cold water

Bring to a boil, then reduce heat and simmer for 1 minute

Strain

Repeat the process three more times

In a larger saucepan, combine the zest with 1/2 cup granulated sugar and 2 tablespoons water

Bring to a moderate boil, stirring until the sugar is dissolved

Wipe down the edges of the crystals with a damp brush

Let it cook, undisturbed, for 10-15 minutes, or until the zest becomes translucent

There should be some syrup left in the saucepan

Pour the zest and syrup into a bowl and let it cool

In a small saucepan, combine 1 1/3 cups granulated sugar with an equal amount of water

Bring to a moderate boil, stirring constantly for 5 minutes or until the sugar is dissolved

Pour the syrup into a bowl and refrigerate for 1 hour

In a glass or ceramic bowl, pour in 2 cups freshly squeezed orange juice

Refrigerate for 1 hour

Add the syrup, lemon juice, and liqueur

Stir well and refrigerate for another 2 hours

Next, place the mixture into an ice cream maker and churn according to manufacturer's instructions

Pour the sorbet into a freezer-safe container and garnish with orange zest in syrup

Serve chilled.