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
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
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.)
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.
CAMPARI-BLOOD ORANGE SORBET
Make and share this Campari-Blood Orange Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Combine the sugar and water in a 1-quart saucepan; bring to a boil over medium-high heat.
- Add in the zest; set syrup aside to cool.
- Mix the syrup with the juice; strain the juice (if you prefer), or leave in the pulp.
- Add in Campare; mix well.
- Cover with plastic wrap and cool in the refrigerator for 1 hour.
- Freeze in ice cream machine according to manufacturer's directions.
Nutrition Facts : Calories 627.9, Fat 0.5, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 159.2, Fiber 0.5, Sugar 154.1, Protein 1.7
BLOOD ORANGE-POMEGRANATE SORBET
When guests set eyes on this ruby-red dessert, they'll know they're in for a treat. It's the perfect ending for a hearty summer or wintertime meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.
Nutrition Facts : Calories 225 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 53g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
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 SURPRISE
Steps:
- To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
- Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
- Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
- To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
- Preheat the oven to 450°F (230°C).
- To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
- Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
- Storage
- Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
- Variation
- You can make this dessert using tangerines or regular oranges instead.
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BLOOD ORANGE SORBET RECIPE | BON APPéTIT
From bonappetit.com
Servings 1
- 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. DO AHEAD: Can be made 2 days ahead.
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