In a small bowl, combine orange juice (freshly squeezed preferred) and 1/2 cup simple syrup (orange-infused from making Candied Citrus Slices, if available). Mix well.

Place a clean egg in a 2 1/2 Cup measuring cup. Pour in orange juice mixture to the top. What you are looking for is the egg to float to the top until the exposed portion of the egg is about the size of a quarter. This is a nifty trick I learned from www.zoebakes.com (see website for very nice pictures and explanation) to get the correct sucrose percentage for making sure the sorbet freezes correctly. You can buy a specialized tool for measuring sucrose content, but this is a fun, easy and accessible method. Add simple syrup bit by bit, mixing well after each addition, until this is achieved. How much you use will depend on how concentrated your simple syrup is.

If desired, add alcohol for extra help so that the sorbet doesn’t freeze quite as hard. Use vodka if you don’t want to add any extra flavor.

Freeze in ice cream maker according to manufacturer’s directions.

For a beautiful presentation, save orange rinds to use for serving cups. Put them in the freezer before hand to chill so that the sorbet doesn’t melt as fast. Garnish with fresh mint leaves.

This method may be used for most any fruit juice you like, with the exception of banana which tends to be too thick for the floating egg test.