Although orange sorbet is made without dairy products it is light and creamy, thanks to the addition of whipped egg white.
Sorbet is considered the progenitor of ice cream, and some claim it was known already be the ancient Romans, who brought ice from the Apennines to the capital and flaavoured it with fruit juice in order to make the cool and refreshing dessert. Later the Arabs in Sicily figured out how to make a eutectic mixture of snow from Etna and sea salt. This enabled them to produce sorbets and ice creams, similar to the ones we enjoy today.
I use the zest from the oranges to enhance the flavour, which means that what remains of the fruit is not very good looking. Instead you can scoop out the meat and make bowls of the oranges to be used as serving cups.