NO-CHURN STRAWBERRY-LEMONADE SORBET
The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
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.
BLOOD-ORANGE SORBET
Provided by Oliver Schwaner-Albright
Categories appetizer, dessert
Time 30m
Yield Serves 6
Number Of Ingredients 3
Steps:
- With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
- Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 58 grams
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.
BLOOD ORANGE-POMEGRANATE SORBET
When guests set eyes on this ruby-red dessert, they'll know they're in for a treat. It's the perfect ending for a hearty summer or wintertime meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3-1/2 cups.
Number Of Ingredients 5
Steps:
- Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.
Nutrition Facts : Calories 225 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 53g carbohydrate (49g sugars, Fiber 3g fiber), Protein 1g protein.
MOROCCAN BLOOD ORANGE SORBET
Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.
Provided by Chabear01
Categories Frozen Desserts
Time 2h15m
Yield 3 cups, 3 serving(s)
Number Of Ingredients 6
Steps:
- Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.
- To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl. Be careful not to cut down into your hand! When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any risdual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, lime juice, and spices, stir to combine well. Cover and refrigerate until cold.
- Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
Nutrition Facts : Calories 408.2, Fat 0.7, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 103.6, Fiber 12.1, Sugar 90.5, Protein 4.7
More about "blood orange sorbet surprise food"
BLOOD ORANGE SORBET RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Total Time 1 hrCategory DessertCalories 167 per serving
- To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.
- When the mixture is cold, pour it into an ice cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.
TANGERINE BLOOD ORANGE SORBET - FAMILYSTYLE FOOD
From familystylefood.com
Estimated Reading Time 4 mins
- Combine the sugar, salt and water in a small saucepan and bring to a boil. Remove from the heat and stir in the juices and the vodka.
- Freeze the mixture in an ice cream maker according to the directions that came with your model.
- Transfer the sorbet to a lidded shallow freezer container (plastic or metal are best). Cover the sorbet with a piece of plastic wrap, then cover and freeze 2 or 3 hours before serving.
BLOOD ORANGE SORBET RECIPE | BON APPéTIT
From bonappetit.com
Servings 1Author Dede Wilson
- Finely grate enough peel from oranges to measure 1 1/2 tablespoons. Combine 1 1/4 cups water, sugar, and 1 1/2 tablespoons orange peel in heavy medium saucepan. Stir over high heat until sugar dissolves and syrup boils; remove syrup from heat.
- Cut all peel and pith from oranges. Working over bowl to catch juices, cut between membranes to release orange segments. Discard any seeds. Transfer orange mixture to processor; puree until smooth, about 30 seconds. Measure 2 1/3 cups orange puree and mix into orange syrup (reserve any remaining puree for another use). Cover orange mixture; refrigerate at least 6 hours and up to 1 day to blend flavors.
- Process orange mixture in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze. DO AHEAD: Can be made 2 days ahead.
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