Orange Rosemary Sorbet For Ice Cream Machine Recipes

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.

ORANGE ROSEMARY SORBET FOR ICE CREAM MACHINE

Steps:

• In a large saucepan, bring water, sugar and rosemary to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes.
• Cool. Strain, discarding rosemary.
• Stir in orange juice and lemon juice.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
• Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.

ORANGE SORBET

Steps:

• Combine sugar and water in saucepan.
• Stir and cook over high heat until sugar is dissolved.
• Boil without stirring for 1 minute.
• Remove from heat and set aside.
• Grate the zest and set aside.
• Squeeze Oranges into 4 cup glass measure (strain, or remove seeds).
• Stir in sugar syrup and zest.
• Add water to make 3 1/2 cups total, stirring well.
• Chill in refrigerator about one hour.
• Transfer mixture to ice cream maker and proceed according to manufacturer's directions.
• May serve at once, or place in covered container until desired consistency is reached.
• Garnish with mint leaves.

ORANGE SORBET

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.