5-6 large organic oranges (keep the zest) should make 1 quart of orange juice
2 1/2 cups sugar
2 egg whites, beaten into foam with 1/8 tsp salt
Puree half the orange zests with 1 cup of sugar. (Reserve the rest to be candied.)Then add 1 1/2 cups of fresh pressed orange juice and puree for two more minutes. In pan, combine remaining orange zest with remaining sugar, bring to simmer and swirl pan until sugar dissolves. Remove from heat. Add remaining juice and remaining water, and chill. Whisk in egg whites and freeze according to instructions. Complete the sherbet and serve with spoonful of iced orange liqueur.