3 navel oranges for bowls1/2 cup freshly squeezed orange juice
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed lemon juice
1 cup unsweetened coconut milk
2/3 cup sugar
Cut the orange in half and squeeze the juice. Reserve ½ cup of the juice and orange skin halves for this recipe and use the remaining juice for breakfast. Freeze the orange skin halves to use for serving.
Blend the orange juice, lime juice and lemon juice with coconut milk and sugar and stir until the sugar is completely dissolved in a high-powered blender.
Freeze the mixture in ice cube trays overnight. The following day, process the frozen cubes in a high-powdered blender until smooth. Scoop the sorbet into the frozen orange halves and serve.
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