Sunny Sorbet

Course : Desserts
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4 large navel oranges
3/4 cup orange juice concentrate -- (thawed)
2 cups water
3 teaspoons orange zest
1 teaspoon lemon zest
2 cups orange juice
1/4 cup lemon juice

Preparation / Directions:

Cut oranges in half and carefully scoop out insides. Save "shells" for serving sorbet and juice for later use in recipe. Combine OJ concentrate, water, and zests, and boil for about 5 minutes, until slightly thickened. Chill in fridge or freezer. When cool, add orange and lemon juices. Fill each orange "shell" with sorbet and freeze.

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