Orange juice whisked with maple and rice syrups, lemon juice, and a splash of vodka churns in the ice cream machine until scoopable, with finely grated zest folded in for bright citrus perfume.
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In medium bowl, whisk together orange juice, maple syrup, rice syrup, lemon juice, vodka, and sea salt.
Pour mixture into ice cream machine and freeze until scoop-able consistency is achieved. When mixture starts to firm up, add zest and continue to churn until incorporated. Transfer sorbet to freezer to firm consistency.
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