Orange Sherbet Cups With Blackberries Recipes

ORANGE AND BLACKBERRY TRIFLE

Steps:

• Cut the cake into slices and arrange them on a plate or a wide, shallow dish. Drizzle with the orange liqueur.
• Zest the orange or clementines into a bowl and set aside. Squeeze the juice from the orange or clementines, over the liqueur-soaked cake.
• Whip the cream in a small bowl until thick but soft, and spoon it unfancily over the top of the saturated, not to say gloriously sodden, cake.
• Arrange the blackberries over the top of the whipped cream, then scatter with the reserved zest before serving.

ORANGE SHERBET SLUSHY

Steps:

• Throw the orange juice, milk, water, sugar and vanilla in the blender and blend. Add the ice cubes 1 at a time, blending to a frothy drink.

ORANGE SHERBET CUPS WITH BLACKBERRIES

Steps:

• Cut 2 oranges in half; scoop out the flesh (reserve for another use). Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.

1-2-3 BLACKBERRY SHERBET

Steps:

• Place blackberries and sugar in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir buttermilk into puree. , Transfer to a 13x9-in. baking dish. Freeze 1 hour or until edges begin to firm. Stir and freeze 2 hours longer or until firm., Just before serving, transfer to a food processor; process 2-3 minutes or until smooth.

BLACKBERRY DAIQUIRI SHERBET

Steps:

• Place blackberries, sugar and salt in a food processor; process until smooth. Press through a fine-mesh strainer into a bowl; discard seeds and pulp. Stir remaining ingredients into puree., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze until firm, 8 hours or overnight.