This recipe from Cooking Light magazine is a HUGE winner. Big hit with all four of us and pretty simple to make. I had a hard time getting the sorbet to freeze very firmly in my ice cream freezer, but I got it to be at least slushy and then just put it in a Tupperware in the freezer and gave it a thorough stir about every 15 minutes for the next hour or so, until it was at the right consistency. Another hint: use a vegetable peeler to get the orange rind strips off the orange.
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The leading authority on basketball cupcakes and Basil-Lime martinis…