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
ORANGE SORBET
Make an easy, refreshing orange sorbet using just three ingredients. This simple, zesty dessert or palate cleanser is perfect after a rich meal
Provided by Glynn Purnell
Time 10m
Yield With leftovers
Number Of Ingredients 3
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.)
Nutrition Facts : Calories 82 calories, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar
CAMPARI-BLOOD ORANGE SORBET
Make and share this Campari-Blood Orange Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 40m
Yield 1 pint
Number Of Ingredients 5
Steps:
- Combine the sugar and water in a 1-quart saucepan; bring to a boil over medium-high heat.
- Add in the zest; set syrup aside to cool.
- Mix the syrup with the juice; strain the juice (if you prefer), or leave in the pulp.
- Add in Campare; mix well.
- Cover with plastic wrap and cool in the refrigerator for 1 hour.
- Freeze in ice cream machine according to manufacturer's directions.
Nutrition Facts : Calories 627.9, Fat 0.5, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 159.2, Fiber 0.5, Sugar 154.1, Protein 1.7
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
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.
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 SORBET
Categories Ice Cream Machine Citrus Dessert Freeze/Chill Cocktail Party Orange Fall Spring Summer Vegan Bon Appétit
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- 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. (Can be made 2 days ahead.)
10 BEST WAYS TO USE BLOOD ORANGES
You'll love these tasty blood orange recipes! From salad to sorbet to cake, blood oranges bring such wonderful flavor to these easy dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a blood orange recipe in 30 minutes or less!
Nutrition Facts :
BLOOD ORANGE SORBET SURPRISE
Steps:
- To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
- Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
- Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
- To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
- Preheat the oven to 450°F (230°C).
- To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
- Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
- Storage
- Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
- Variation
- You can make this dessert using tangerines or regular oranges instead.
More about "blood orange sorbet food"
TANGERINE BLOOD ORANGE SORBET - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (1)Total Time 3 hrs 15 minsCategory DessertsCalories 139 per serving
- 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 AND BITTERSWEET CHOCOLATE SORBET RECIPE ...
From sunset.com
3/5 (5)Total Time 5 hrs 15 minsServings 0.75Calories 270 per serving
- Zest 2 oranges and set zest aside. Cut all oranges in half crosswise and juice enough to make 3 cups.
- Heat 3/4 cup orange juice, the sugar, and corn syrup in a large saucepan over medium-high heat until sugar dissolves, 3 to 4 minutes. Remove from heat and stir in zest, remaining juice, and the Campari. Nest pan in a bowl of ice water, stirring occasionally, until mixture is cold, about 20 minutes.
- Meanwhile, melt chocolate in a shallow metal bowl set over a saucepan with about 1 in. barely simmering water. Set a sheet of parchment paper flat on a baking sheet. Spread chocolate on top in a 7-in. square. Freeze until firm, at least 20 minutes; keep in freezer.
- Freeze juice mixture in an ice cream maker according to manufacturer's instructions, about 25 minutes. Transfer to a metal bowl, cover, and freeze 1 hour. Break up chocolate into pieces about 1/2 by 1 in. Stir sorbet to blend, then fold in chocolate with a flexible spatula until evenly distributed. Freeze until sorbet is firm enough to scoop, at least 3 more hours. Stir well one more time before serving.
BLOOD ORANGE SORBET RECIPE - BON APPéTIT
From bonappetit.com
Servings 1
- 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.
BLOOD ORANGE SORBET MARGARITA RECIPE | POPSUGAR FOOD
From popsugar.com
Cuisine North AmericanCategory Drinks, CocktailsHome Country USTotal Time 50 mins
BLOOD ORANGE SORBET RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Category Dessert
BLOOD ORANGE SORBET RECIPE - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 4 mins
BLOOD ORANGE SORBET - FEASTING AT HOME
From feastingathome.com
5/5 (2)Total Time 1 hr 5 minsCategory DessertsCalories 289 per serving
- Zest one orange and place the zest aside. Juice all the blood oranges (or any other citrus), enough to make 2 cups. Add lemon juice and 1/2 cup sugar.
- Place this in a small saucepan, warming over medium heat, stirring frequently, until the sugar has dissolved. You dont want this hot, just warm enought to dissolve sugar.
- Add a scant splash of white wine, champagne or orange liqueur ( which will improve the texture.) This is optional.
- Chill thoroughly, then place in your ice cream maker or sorbet maker, churning until desired consistency.
BLOOD ORANGE SORBET RECIPE | MYRECIPES
From myrecipes.com
Servings 5.5
- Combine water and sugar in a small saucepan. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat, and let cool completely. Stir in juices.
- Pour mixture into freezer container of a 4-quart hand-turned or electric freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let mixture stand in freezer 1 hour before serving.
BLOOD ORANGE SORBET RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
Reviews 9Category DessertCuisine AmericanTotal Time 1 hr
- 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.
PISTACHIO PAVLOVAS WITH ORANGES AND BLOOD ORANGE SORBET ...
From foodandwine.com
Servings 8Category Frozen Desserts
- Preheat the oven to 325°. Line a baking sheet with parchment paper. Spread the pistachios in a pie plate and toast for 5 minutes, or until lightly browned. Let cool, then finely chop.
- In a medium bowl, using a handheld electric mixer, beat the egg whites at medium-high speed until soft peaks form. Add the superfine sugar, 1 tablespoon at a time, beating well between additions. Increase the speed to high and beat until the whites are stiff and glossy, about 4 minutes. Beat in the lemon juice, cornstarch and vanilla. Fold in all but 1/4 cup of the pistachios. Spoon the meringue onto the baking sheet in 8 evenly spaced mounds. Using a small spoon or offset metal spatula, make a deep well in the center of each meringue. Sprinkle 2 tablespoons of the remaining pistachios over the tops.
- Bake the meringues in the center of the oven for 5 minutes. Reduce the oven temperature to 225° and bake for 1 hour. Turn the oven off, prop the door slightly ajar and leave the meringues in for 1 hour longer. They should be white, crisp on the outside and chewy on the inside.
- Using a sharp knife, peel the oranges, removing all the bitter white pith. Thinly slice the oranges crosswise. Set the meringues on plates. Top with the fresh orange slices and a scoop of the sorbet. Sprinkle with the remaining 2 tablespoons of pistachios. Garnish with the candied orange slices and serve.
ORANGE SORBET - LOST IN FOOD
From lostinfood.co.uk
5/5 (6)Total Time 3 hrs 30 minsCategory DessertCalories 135 per serving
ROASTED BLOOD ORANGE SORBET RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
Servings 2Total Time 3 hrs 30 minsCategory Real Food
- Juice oranges into sieve. In saucepan, whisk sugar, salt, and 1/2 cup water over low heat until dissolved.
BLOOD ORANGE MIMOSA SORBET - TAMING OF THE SPOON
From tamingofthespoon.com
Cuisine AmericanCategory DessertServings 1.5Total Time 25 mins
- Combine water and sugar in a small saucepan. Set saucepan over medium heat and bring mixture to a boil, stirring to dissolve sugar; let simmer 5 minutes. Remove from heat and allow to cool for 10 minutes.
- Add sugar mixture, orange juice and lemon juice to sparking wine, stirring until well mixed. Cover and refrigerate until very cold, at least 2 hours or overnight.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer’s instructions until sorbet is the consistency of thick slush. Then, transfer the sorbet to a freezer-safe container, cover and freeze until firm, 3 to 4 hours.
HONEY AND BLOOD ORANGE SORBET - I JUST MAKE SANDWICHES
From ijustmakesandwiches.com
4.7/5 (7)Total Time 3 hrs 15 minsCategory DessertsCalories 199 per serving
- Place juice of blood oranges in a medium mixing bowl, being sure to strain the juice to catch any seeds.
- Bring sugar, honey, and water to a boil in a small pot until sugar is dissolved. Pour into bowl with blood orange juice. Stir and cool in fridge for about an hour or so.
- According to ice cream maker instructions, churn sorbet base for at least 15 minutes (18 is optimum). Once the time is up, carefully place sorbet into an airtight container and place in freezer to ripen for 3-4 hours.
ITALIAN BLOOD ORANGE SORBET - THE TASTE EDIT
From thetasteedit.com
Estimated Reading Time 1 min
BLOOD ORANGE SORBET PARFAITS - REDBOOK
From redbookmag.com
Cuisine American, FrenchTotal Time 1 hr 26 minsServings 6Calories 243 per serving
PAVLOVAS | FOOD & WINE
From foodandwine.com
Estimated Reading Time 4 mins
BLOOD ORANGE SORBET - KATE THE BAKER - BLOOD ORANGE SORBET
From katethebaker.com
Estimated Reading Time 2 mins
BLOOD ORANGE SORBET RECIPE - CUISINART.COM
From cuisinart.com
Estimated Reading Time 40 secs
BLOOD ORANGE SORBET - KITCHENAID AUSTRALIA
From kitchenaid.com.au
Estimated Reading Time 1 min
TOM PARKER BOWLES ON HOW TO EAT SEASONALLY IN JANUARY ...
From countrylife.co.uk
Author Tom Parker-Bowles
AMAZON.COM: CIAO BELLA, BLOOD ORANGE SORBET, 16 FL OZ ...
From amazon.com
4.4/5 (908)Diet Type Vegetarian, Gluten Free, VeganBrand CiaoFlavor Blood Orange Sorbetto
BLOOD ORANGE - WIKIPEDIA
From en.wikipedia.org
Cultivar group members 'Tarocco' (native to Italy), … Species Citrus × sinensisOrigin Southern Mediterranean, 18th century Cultivar group Blood orange cultivars
BLOOD ORANGE SHERBET RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Category Sorbet And SherbetServings 1Total Time 1 hr
BLOOD ORANGE SORBETTO RECIPE | TYLER FLORENCE | FOOD …
BLOOD ORANGE AND CARDAMOM SORBET RECIPE - LOVEFOOD.COM
From lovefood.com
TAYWELL BLOOD ORANGE SORBET | ALBION FINE FOODS
From albionfinefoods.com
HOW TO MAKE THE PERFECT BLOOD ORANGE SORBET | ICE-CREAM ...
From theguardian.com
BLOOD ORANGE SORBET RECIPE BY LAURENT QUENIOUX - FOOD NEWS
From foodnewsnews.com
SICILIAN BLOOD ORANGE SORBET, 1 PINT AT WHOLE FOODS MARKET
From wholefoodsmarket.com
BLOOD ORANGE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
BLOOD ORANGE SORBET RECIPE BY ORSOBIANCO GELATERIA MADE IN ...
From tasteandflavors.com
BLOOD ORANGE FOOD PAIRINGS - FINE DINING LOVERS
From finedininglovers.com
FLAVOR INSIGHT: BLOOD ORANGE | FONA INTERNATIONAL
From fona.com
BLOOD ORANGE SORBET - TANTILLO FOODS
From tantillofoods.com
BLOOD-ORANGE SORBET RECIPE - FOOD NEWS
From foodnewsnews.com
TOM PARKER BOWLES' 'COMFORT' RECIPE FOR BLOOD-ORANGE ...
From express.co.uk
BLOOD ORANGE SORBET AVAILABLE! - RESTAURANTS - ONTARIO ...
From chowhound.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love