Squeeze the oranges and lemon with a citrus juicer. Pass the juice through a hair sieve to separate it from the coarse pulp. It should make about 1/2 liter of juice.
Score the vanilla pod and scrape out the pulp. Put the juice in a blender. Add powdered sugar, rum and the pulp of the vanilla pod and mix everything vigorously so that the last pulp that remains in the juice is mixed very small.
Now pour the juice into the ice cream maker and let it freeze into a sorbet.
If the mass is constantly stirred, the sorbet gets a wonderful consistency.
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