ORANGE, MANGO, AND GINGER SORBET
This sorbet is delicious and refreshing.
Provided by Bearskat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 6h50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 195 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 43 mg, Sugar 47.4 g
MANGO ORANGE SORBET
This recipe uses all-natural ingredients and is very fruity, refreshing, and perfect for summer time. Quick preparation and easy to make: just blend ingredients and put the mixture in your ice-cream maker.
Provided by Macry
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 3h10m
Yield 8
Number Of Ingredients 4
Steps:
- Blend the mango, water, and orange juice in a blender on medium-low speed until smooth. Add the sugar and blend until incorporated.
- Pour into an ice cream maker and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 27.3 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 2.2 mg, Sugar 25.3 g
BLOOD-ORANGE SORBET
Provided by Oliver Schwaner-Albright
Categories appetizer, dessert
Time 30m
Yield Serves 6
Number Of Ingredients 3
Steps:
- With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
- Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 58 grams
MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET
Categories Milk/Cream Ice Cream Machine Dairy Egg Fruit Brunch Dessert Freeze/Chill Kid-Friendly Quick & Easy Orange Mango Winter Lemongrass Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring cream, milk, and lemongrass to simmer in heavy medium saucepan over medium-high heat. Remove from heat and let steep 30 minutes. Strain into bowl; discard solids in strainer. Return cream mixture to same saucepan and bring to simmer.
- Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk in hot cream mixture. Return custard to same pan. Stir over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Cool custard 30 minutes.
- Puree mangoes in processor until smooth. Strain into small bowl. Measure 1 cup puree and whisk into custard (reserve any remaining mango puree for another use). Cover and chill custard until cold, at least 2 hours.
- Process mango custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze. (Can be made 2 days ahead. Keep frozen.)
- Scoop ice cream and sorbet into dessert bowls. Serve with shortbread cookies.
BLOOD ORANGE SORBETTO
Provided by Tyler Florence
Categories dessert
Time 1h7m
Yield about 15 intermezzo servings
Number Of Ingredients 3
Steps:
- In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;
Nutrition Facts : Calories 102 calorie, Sodium 2 milligrams, Carbohydrate 25 grams, Protein 1 grams, Sugar 24 grams
ROSEMARY AND BLOOD ORANGE SORBET
Steps:
- In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.
MOROCCAN BLOOD ORANGE SORBET
Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.
Provided by Chabear01
Categories Frozen Desserts
Time 2h15m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.
- To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl. Be careful not to cut down into your hand! When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any risdual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, lime juice, and spices, stir to combine well. Cover and refrigerate until cold.
- Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
Nutrition Facts : Calories 408.2, Fat 0.7, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 103.6, Fiber 12.1, Sugar 90.5, Protein 4.7
BLOOD ORANGE SORBET
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Cocktail Party Orange Fall Spring Summer Vegan Bon Appétit
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.
- Cut all peel and pith from oranges. Working over bowl to catch juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to processor; puree until smooth, about 30 seconds. Measure 2 1/3 cups orange puree and mix into orange syrup (reserve any remaining puree for another use). Cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors.
- Process orange mixture in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. (Can be made 2 days ahead.)
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