Categories: Desserts, Fruits 
      Yield: 6 servings 
  
      1 c  Water 
    1/2 c  Sugar 
           Peel of 1 orange, white part 
           -- removed, julienned 
      2 c  Fresh orange juice 
      2 tb Unsweetened orange juice 
           -- concentrate 
      1 tb Grand marnier, optional 
      6 ea Orange shells, optional 
  
  Make a syrup by combining the water, sugar & orange peel in a non-corrosive 
  pan & bring to a boil.  Simmer for 5 minutes.  Remove from heat & let cool. 
  Discard the orange peel.  Combine the syrup, juice, juice concentrate & 
  Grand Marnier.  To freeze, follow the instructions for the Lemon Sorbet. 
   
  To serve: Slice about 1/3 from the top of 6 large, smooth-skinned oranges & 
  hollw them out.  Pipe the sorbet from a pastry bak, fitted with a large 
  star tip.  Place each finished ice in the freezer until ready to serve. 
   
  VARIATION: Replace the Grand Marnier with 2 tb of either anisette or 
  Sambucca. 
   
  Jim Tarantino, "Sorbets!"