Orange Mango And Ginger Sorbet Recipes

ORANGE, MANGO, AND GINGER SORBET

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.

MANGO SORBET WITH AMARETTO AND CRYSTALLIZED GINGER

Steps:

• In cocktail glasses or small dessert cups, place 2 small round scoops of mango sorbet. Pour 1/2-ounce, 1/2 a shot, Amaretto over sorbet. Using a hand held small grater grate the crystallized ginger over the sorbet to garnish. If you do not have a small grater, use a small pairing knife to shave off small curls of the ginger pieces. Set 2 gingersnaps into the sorbet in each glass and scatter top of desserts with a scattering of fresh red raspberries.

MANGO-LEMONGRASS ICE CREAM AND BLOOD ORANGE SORBET

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.

MANGO ORANGE SORBET

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.

ORANGE-GINGER SORBET

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in lemonade concentrate.
• Refrigerate 15 min. or until slightly thickened.
• Stir in orange juice and ginger. Add COOL WHIP; whisk until blended. Pour into loaf pan.
• Freeze 4 hours or until firm. Let sorbet stand at room temperature 15 min. to soften slightly before serving. Scoop sorbet into dessert dishes; top with orange and ginger.

MANGO AND GINGER SORBET

Steps:

• heat water and sugar. add jasmine and 1 tablespoon ginger (chopped into pea sized pieces) when simmering. allow to boil for one minute, and then cool.
• peel mangos and take the core out.
• blend with the rest of the ginger.
• strain the syrup and add to the mango. add the candied ginger here too. blend.
• pour into a container, cool, then freeze.
• when semi-solid, mash with a fork and refreeze.
• when fully frozen, blend, then freeze again for at least 2 hours before serving.
• keeps well for about 1 1/2 weeks.