Orange Sorbet In Orange Shells Recipes

ORANGE SORBET

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.

ORANGE SORBET

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

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 SHERBET I

Steps:

• Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
• In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
• In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

ORANGE SORBET

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.)

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.

ORANGE SORBET IN ORANGE SHELLS

Steps:

• cooking time is freeze time.
• with a sharp knife slice the top part of the oranges
• with a spoon scoop out the inside of the orange.
• if the bottom of the orange shell has a hole then seal it with some melted wax from a candle.
• set orange shells aside.
• now mix all ingredients in a saucepan and heat on medium hhigh heat until the mixture boils and sugar is dissolved.
• put in a cup or bowl and let chill in refrigerator or freezer.
• put in ice cream can and process as per manufacturer's directions.
• put sorbet in orange shells mounding slightly and cover with orange caps.
• place in freezer until firm about 2-3 hours.

ORANGE HONEY SORBET IN ORANGE CUPS

Steps:

• Squeeze juice from 10 oranges to get about 2 1/2 cups of juice and set aside. Cut remaining 2 oranges in half and scoop our pulp, preserving shape of peel. (You can use the pulp to increase the juice amount if necessary). Place hollowed orange halves in freezer until frozen, about 1 hour.
• Melt honey in a small saucepan over low heat until liquefied, about 5 minutes. Remove from heat and stir in 1/4 cup of the orange juice, then stir in remaining orange juice. Place in refrigerator to chill several hours or overnight. Freeze sorbet base in a machine according to manufacturer's instructions. When ready, scoop sorbet into frozen orange cups and garnish with mint leaves.

ORANGES FILLED WITH ORANGE SORBET AND CLOUDBERRY JAM

Steps:

• To make the sorbet, beat yolks thoroughly. Add sugar and salt, and combine well.
• Split vanilla beans, remove seeds and reserve for another use. Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling. Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon. Strain.
• Add finely grated peel of oranges and cool.
• Put the mixture in an ice-cream machine and process. When slushy, add orange juice.
• Blanch julienned pieces of orange peel in boiling water two to three minutes. Drain. Boil peel in additional water to cover until tender, about five minutes. Cool, drain and dry. Add to sorbet mixture.
• To assemble, cut off tops of 10 oranges, reserve slices. Cut off thin slice from bottom if necessary to make orange stand up. Scoop out insides using grapefruit knife. Reserve orange sections for other uses.
• Fill shells with sorbet mixture, making indentation in center. Place reserved top slice on an angle in the indentation. Put in freezer.
• To serve, place filled orange on a large green leaf on dessert plate. Spoon cloudberry jam on top of sorbet and serve.

ORANGE-CAMPARI SORBET ORANGES

Steps:

• Roll the oranges on a work surface to loosen them slightly. Halve the oranges horizontally and use a spoon to scoop out all of the flesh, being careful to keep the skins intact. Put the orange flesh in a food processor. Arrange the shells on a baking sheet and set aside.
• Puree the orange flesh and press through a sieve; you should have 2 1/4 to 2 3/4 cups of juice. Set aside.
• Combine the lemon juice, sugar, honey and water in a medium saucepan and simmer over medium heat until reduced to 1 1/2 cups, about 45 minutes. Let cool.
• Whip the egg white until it forms soft peaks and whisk in the orange juice. Whisk in the honey mixture. Refrigerate until cold. Freeze in an ice cream machine according to the manufacturer's instructions. Place in a bowl, drizzle the Campari over the sorbet and fold it in just enough to form streaks; do not overmix.
• Working quickly, fill the orange shells to the top with sorbet; you won't use all of the shells. Cover with plastic wrap and freeze until very firm, at least 2 hours.
• To serve, use a large serrated knife to cut each orange shell into 3 wedges. Arrange the orange wedges on plates and garnish with a sprig of mint. Serve immediately.

ORANGE-STRAWBERRY SORBET

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.