Makes about 650 g
105 g Sorbet Syrup
600 g orange juice
1 g xanthan gum
7 g orange bitters
1 g citric acid
Gently warm the sorbet syrup in a saucepan over low heat until fluid. Start to blend the
juice in a blender on low speed. Add the syrup and blend until incorporated. Slowly add
the xanthan gum and blend on medium speed for 1 minute to fully hydrate the gum.
Season the juice with the bitters and citric acid and strain through a chinois. Refrigerate
overnight in an airtight container. Freeze in an ice cream machine and reserve in an
airtight container, frozen.