Orange Blossom Sorbet Recipes

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ORANGE SORBET



Orange Sorbet image

Provided by Food Network

Categories     dessert

Time 6m

Yield 5 c (1.2 kg)

Number Of Ingredients 3

2 oranges, peeled, halved
2 tablespoons (20 g) sugar or other sweetener, to taste
4 cups (960 ml) ice cubes

Steps:

  • 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
  • 2. Select Variable 1.
  • 3. Turn machine on and slowly increase speed to Variable 10, then to High.
  • 4. use the tamper to press ingredients into the blades.
  • 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
  • 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

ORANGE SORBET



Orange sorbet image

Make an easy, refreshing orange sorbet using just three ingredients. This simple, zesty dessert or palate cleanser is perfect after a rich meal

Provided by Glynn Purnell

Time 10m

Yield With leftovers

Number Of Ingredients 3

300ml orange juice
2 star anise
100g caster sugar

Steps:

  • Put the orange juice, star anise and sugar into a pan. Bring to the boil, stirring, until the sugar has dissolved, then remove the star anise. Cool, then pour into an ice-cream machine and churn until smooth and frozen. (If you don't have an ice-cream machine, cool the mixture, then tip into a freezerproof container and freeze until firm, whisking every hour with a fork to break up the ice crystals.)

Nutrition Facts : Calories 82 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar

BLOOD-ORANGE SORBET



Blood-Orange Sorbet image

Provided by Oliver Schwaner-Albright

Categories     appetizer, dessert

Time 30m

Yield Serves 6

Number Of Ingredients 3

4 blood oranges
1 1/2 cups sugar
1 lemon

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

ORANGE SORBET



Orange Sorbet image

The difference between granita and sorbet is in their texture: Granita is slushy, while sorbet is smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h15m

Number Of Ingredients 2

3 cups freshly squeezed orange juice
1/2 cup granulated sugar

Steps:

  • In a small saucepan, combine 1/4 cup orange juice and sugar. Bring to a boil, and cook, stirring, until sugar dissolves, about 1 minute. In a shallow 2-quart dish, combine mixture with remaining orange juice. Transfer to the freezer.
  • Freeze until solid, 2 to 2 1/2 hours. With a fork, break into large pieces; working in batches, transfer to a food processor, and process until smooth. Keep covered in the freezer until ready to serve. Soften at room temperature 5 to 10 minutes before serving.

Nutrition Facts : Calories 120 g

ORANGE SORBET



Orange Sorbet image

Add a splash of color to the dinner table with this orange sorbet. The refreshing orange flavor of this frozen delight would be great as a dessert or a palate cleanser between courses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/4 quarts.

Number Of Ingredients 6

1 cup sugar
1 cup water
12 orange peel strips (1 to 3 inches)
3 cups orange juice
3 tablespoons lemon juice
2 tablespoons orange liqueur or vodka

Steps:

  • In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE BLOSSOM SORBET



Orange Blossom Sorbet image

I love the scent of orange flower water, so I was excited to find this recipe in "Frozen Desserts" by Caroline Liddell. This sorbet is very sweet! Cooking time includes refrigeration and ice cream maker times.

Provided by Aunt Cookie

Categories     Frozen Desserts

Time 2h40m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

1 1/2 cups water
1 tablespoon orange flower water
1 lemon, juice of, strained (I used half a lemon and half a lime)
1 egg white, lightly beaten
1 1/4 cups sugar
1 cup very hot water

Steps:

  • To make the simple syrup, dissolve the sugar in the hot water. Refrigerate until cool.
  • To make the sorbet, combine the simple syrup, water, orange flower water, and citrus juice in a large bowl.
  • Chill for at least an hour.
  • When ready to freeze the sorbet, pour the mixture into your ice cream machine.
  • After 5 minutes, pour in the lightly beaten egg white.
  • Continue running the ice cream maker until the sorbet is at the desired consistency (it takes 25 minutes in mine).
  • To store, scrape the sorbet into a freezer container, press a piece of waxed paper onto the top of the sorbet, and cover with a lid.
  • Before serving stored sorbet, allow to soften in the refrigerator for about 30 minutes.

Nutrition Facts : Calories 165.9, Sodium 12.6, Carbohydrate 42.2, Sugar 41.8, Protein 0.6

ORANGE-STRAWBERRY SORBET



Orange-Strawberry Sorbet image

This orange-strawberry sorbet is very easy to make and very refreshing during hot summers. The kids love it, and so do the moms as it is a lot better than an ice cream! Garnish with fresh strawberries and mint leaves before serving.

Provided by Kalyani

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h15m

Yield 4

Number Of Ingredients 6

½ cup water
½ cup white sugar
½ cup diced fresh strawberries
2 cups orange juice with pulp
½ teaspoon lemon extract
1 pinch salt

Steps:

  • Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
  • Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
  • Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
  • Scoop sorbet and serve.

Nutrition Facts : Calories 160.2 calories, Carbohydrate 39.4 g, Fat 0.3 g, Fiber 0.6 g, Protein 1 g, Sodium 41.1 mg, Sugar 36.3 g

BLOOD ORANGE SORBET SURPRISE



Blood Orange Sorbet Surprise image

Categories     Candy     Dessert     Bake     Orange

Yield makes about 3 cups (750 ml) sorbet; 8 servings

Number Of Ingredients 8

Blood orange sorbet
2 1/2 cups (625 ml) freshly squeezed blood orange juice (from about 4 pounds/2 kg oranges), juiced halves reserved
2/3 cup (130 g) sugar
2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Meringue
3 large egg whites, at room temperature
1/2 cup (100 g) sugar
1/2 teaspoon vanilla extract

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.

BLOOD ORANGE SORBET



Blood Orange Sorbet image

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

4 pounds blood oranges or other oranges
1 1/4 cups water
3/4 cup sugar

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.)

ORANGE SORBET



Orange Sorbet image

Make and share this Orange Sorbet recipe from Food.com.

Provided by Icy2097

Categories     Frozen Desserts

Time 4h3m

Yield 1 serving(s)

Number Of Ingredients 4

25 ml sweetened condensed milk
60 ml fresh orange juice
1 orange
1 teaspoon lemon juice

Steps:

  • cut the top of the orange, use a spoon to take off the meat of the orange. Careful not to make a hole.
  • mix sweet condensed milk with the juices.
  • pour in the juice in the orange, and put in the frezer for at the least 4-5 hours.

Nutrition Facts : Calories 188.5, Fat 3, SaturatedFat 1.7, Cholesterol 10.4, Sodium 39.5, Carbohydrate 38.8, Fiber 3.3, Sugar 34.2, Protein 4.1

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