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Orange Sorbet

Author/Submitted by: Jim Tarantino, "Sorbets!"
Servings: 6
Categories: Desserts / Frozen Desserts / Fruits / Ice Cream/Frozen Yogurt

1  cup  Water
1/2  cup  Sugar
    Peel of 1 orange, white part removed, julienned
2  cups  Fresh orange juice
2  tablespoons  orange juice, frozen concentrate, unsweetened
1  tablespoon  Grand marnier, optional
6  each  Orange shells, optional

1. Make a syrup by combining the water, sugar & orange peel in a non-corrosive pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool. Discard the orange peel. Combine the syrup, juice, juice concentrate & Grand Marnier.

2. At this point, use one of two steps. Either use an ice cream maker & follow the instructions. Or, place in a tall canister & put in the freezer. Freeze for 1 1/2 hours. Remove, stir & beat briefly with a whisk. Return to the freezer & repeat the beating process after another 50 minutes. You may have to repeat this three or four times. The more you beat your sorbet, the more air is being incorporated & hence the lighter the finished product. Keep in the freezer above your fridge rather than a deep freeze otherwise you'll get a finished product that is hard. If you only have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving.

3. To serve: Slice about 1/3 from the top of 6 large, smooth-skinned oranges & hollw them out. Pipe the sorbet from a pastry bak, fitted with a large star tip. Place each finished ice in the freezer until ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of either anisette or Sambucca.

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