Heat up ½ cup of orange juice in a small pot. Add sugar and stir until the sugar is melted. Set aside to cool down.

After the sugared juice has cooled down, add it to the rest of the orange juice along with the zest. Refrigerate for a minimum of 4 hours.

Following the instructions of your ice cream maker, churn it for 15 to 20 minutes until the juice starts to form into a sorbet. Empty into a freezer safe container and freeze for a few hours until it is set. Best consumed on the day it is made and is especially delicious with a sprinkle of cocoa nibs on top.