Wednesday, January 4, 2012

Orange Sorbet

Pin It!
Orange Sorbet

zest (orange colored outer layer of the peel) from 2 oranges
1 1/4 c. water
1 c. sugar
2 c. orange juice (use oranges with zest removed plus juice from 4 o 5 additional oranges
2 1/2 T. lemon juice 

First, zest 2 oranges with a vegetable peeler making sure that you don't get any of the bitter white part of the orange.  Place the orange zest in a pan with the sugar and water.  Bring this to a boil.  Once it reaches a boil, cover and turn down heat to a simmer and let it simmer for 5 minutes.  Strain out the orange zest and allow the simple syrup to cool.  {I sped up the process by allowing to cool on the counter for 5-10 minutes, then placing it in the refrigerator for 5-10 minutes and then into the freezer for 5-10 minutes. I did it in steps to avoid a drastic temperature change. 

In the meantime, juice the additional oranges until you have almost 2 cups of juice.  
Add the lemon juice to the orange juice. 

I went ahead and scooped out the insides of the orange skins so that I could freeze them and fill the with the sorbet for easier portion control and cute presentation.  Place the skins inside a muffin tin and into the freezer for 30 minutes or so.  {If you decide not to use them right away or won't use all of them, place the skins inside a plastic freezer bag and save them for another time.}

Once the simple syrup is cooled, mix it with the orange juice, 
pour it into the ice cream maker and follow the directions.  

Mine took about 10-15 minutes.*  Dish it up into the orange skins and 
place back into the freezer until 15 minutes before serving. 


*An ice cream maker is not required for this recipe, but definitely cuts the waiting period down. Otherwise place the sorbet mixture in freezer for 4-5 hours and get out 15 minutes before dishing up. 

No comments:

Post a Comment