Sorbet Orange Wedges are the EASIEST dessert you’ll make this summer! Fruity raspberry and mango sorbet frozen in scooped-out citrus halves, this shareable treat is super cute and easily customizable. Mix up your ice cream socials with this delicious and heathy dessert!Jump to Recipe
Summer is a season of many things: vacations, visits to the beach, When it comes to the kitchen, simplicity is often the name of the game for me.
Desserts with minimal ingredients mean more time can be spend outdoors or just relaxing. Bonus points for the cooling nature of a frozen treat.
While sorbet is of course delicious right in a bowl, filling and slicing into citrus peels is much more portable and nostalgically fun. Let’s get into it!
How to Make Sorbet Orange Wedges
This recipe is as easy as 1-2-3:
- Cut a large citrus fruit in half, juice, and scrape out the fruity insides.
- Use a flat edge to fill empty halves with slightly softened sorbet.
- Freeze the halves until solid, cut into wedges, and serve immediately!
To complement the fruity vibes and a tropical color scheme, I went with mango and raspberry sorbets, purchased from the store for convenience.
How do I make sorbet?
If you don not feel like going to the store or spending money on pre-made sorbet (it can get expensive), feel free to blend frozen fruit and sugar for a very similar result.
For example, to make mango sorbet add 2 cups of frozen mango and 1/4 cup granulated sugar in a high speed blender or food processor. For the raspberry, add 2 cups frozen raspberries and 1/3 cup granulated sugar. Blend until smooth and freeze until ready to use.
Looking for more summer treats? Try one of these next!
Sorbet Orange Wedges
- Sharp knife, spoon
- 2-4 large grapefruits or oranges Depending on how many slices you'd like to make
- 2 pints sorbet (I used mango and raspberry) You may have extra 🙂
- Remove sorbet from the freezer so that it softens slightly. Wash and dry your citrus.
- Carefully slice each of your grapefruits in half. Squeeze juice from the halves and using a spoon, scoop remaining flesh into a bowl to eat later. Be sure to then remove all white "pith" from inside the peel; it should come out rather easily.
- Heap scoops of sorbet into the cleaned halves, using a flat knife or spatula to level off the tops. They should be filled to the brim but not overflowing. Freeze until firm.
- To serve, slice each grapefruit half into 3-4 wedges. Plate immediately with ice to keep cool. They will melt quickly, so dig in!