Directions

1. Zest 1 orange then use a paring knife to cut the peel and pith from all 3 oranges before slicing segments from the membranes of 2 1/2 oranges over a bowl to collect the juice. Cover the slices and place in the refrigerator to chill. Squeeze the juice from the membranes and remaining 1/2 orange. You should have around 1/3 cup of juice. Transfer the segments to a bowl and cover with plastic wrap and chill in the refrigerator while you move on to the next step.
2. Fit your Mini Stand Mixer with the flat beater. Whisk together the greek yogurt, sugar, half of the orange zest (reserving the rest), salt, and vanilla extract together on medium-high speed for 2 minutes. The sugar should be completely dissolved and the yogurt mixture should be light and smooth.
3. After the yogurt has been whipped, combine water and 1 tablespoon of orange juice, reserving the rest for the syrup, then sprinkle the gelatin evenly over the liquid, tipping the pan to one side if necessary, and let bloom for one minute.