Add 120 ml fresh orange juice, 80 ml water, and 1 scoop Korean marine collagen powder to the mixing bowl.

Whisk the mixture until the collagen powder is fully dissolved and the liquid is smooth.

Pour the orange mixture into the ice cube tray, filling each compartment evenly.

Freeze the tray until the cubes are completely solid, about 240 minutes.

Transfer the frozen orange cubes to the food processor and blend until they form a smooth, scoopable sorbet.

Cut the orange in half and scoop out the flesh to create an orange-shell serving bowl.

Scoop the orange sorbet into the hollowed orange shell and serve immediately.