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Orange Sorbet

  • Yield: About 3 cups


  • 1 3/4 cups water
  • 1 3/4 cups sugar
  • 1 1/2 cups fresh orange juice
  • 1 tablespoon grated lemon zest


  • Combine all ingredients in a large bowl and stir until sugar is dissolved. Transfer to an ice cream maker and process according to manufacturer's instructions. (Alternatively, transfer mixture to a nonreactive cake pan and place in freezer. Stir, scraping mixture to help smooth out ice granules, every hour or so for 2 to 4 hours or until ice crystals begin to form and a slushy consistency is achieved. Beat mixture with a portable mixer or wire whisk for several minutes. Cover and place in the freezer until frozen to sorbet consistency.)