Givrees are usually fruit casing stuffed with sorbet. I have known Givrees made with lemon and oranges. I saw this recipe a while back in a magazine wherein they had made the sorbet in an ice cream maker and it also had alcohol in it. Since I dont have either (!!), I skipped the icecream maker and relied heavily on my freezer. I also made use of the tartiness of Blood Oranges for the tart'y flavour ( They are known to be little on the bitter side and less acidic than original ones.)
The result was a hearty and fruity dessert with a slight drizzle of chocolates and mint essence and shaved chocolate pieces :).
Heat 1/2 cup of the juice in a pan and dissolve the sugar in medium heat. Switch off the heat.
Now add the rest of the juice, stir well and then pour it in a shallow bowl and freeze the same.
Stir it every 30min till the sorbet gets firm but not hard. Break it into chunks and then process it in food processor till creamy and smooth.
Cut the non stem end of the orange v slightly to help it to stand. The slice about 1/2 inch end of the orange on the other end.
Scoop out the filling. ( I use this to make the juice too. You can use it for garnish or for any other purpose)