- Portion size 6 servings
Wash and dry oranges. Grate rind from 3 of the oranges; set aside. Cut all oranges in half. Using juicer and keeping ungrated skins as intact as possible, squeeze enough juice to make 1-1/2 cups (375 mL); set juice and shells aside.
In saucepan, stir together sugar, water and reserved rind until sugar is dissolved. Bring to boil; boil for 5 minutes. Stir in lemon juice and reserved orange juice; strain through sieve into bowl.
Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm. Break up into chunks; transfer to food processor and purée until smooth. Transfer to airtight container; freeze for 1 hour or until firm. (Alternatively, freeze in ice-cream maker according to manufacturer's instructions.)
Meanwhile, scrape out pulp from 6 orange half shells. Freeze shells on baking sheet until firm, about 1 hour. (Make ahead: Cover with plastic wrap. Freeze shells and sorbet for up to 1 week)
To serve, let sorbet soften in refrigerator for 30 minutes. Scoop neatly into frozen orange shells.