Orange Sorbet
Source : Cook's Illustrated, August 1995, Number Fifteen

2 tsp orange zest (just the orange part of the peel, grated or finely chopped)
2 cups orange juice
1 cup minus 1 tablespoon sugar
1 tbsp lemon juice
1 tbsp vodka (optional - to make sorbet creamier)

Combine all ingredients in large bowl.

Stir for several minutes until sugar has dissolved.

Pour mixture into small container and refrigerate until mixture is no more than 40F.

Pour chilled mixture into container of ice cream machine and churn until frozen.