Orange Campari Sorbet Oranges Food

ORANGE GRANITA

Steps:

• Clean and wash the oranges. Cut off the top 1/4 of the oranges and shave a small slice off the bottom so it stands easily.
• Using a grapefruit knife, cut out the flesh of the oranges and place in a strainer set over a bowl. Be careful not to cut through the bottom. Stand the oranges on a cookie sheet and place in the freezer and freeze until solid.
• Press the flesh of the oranges through the strainer to extract all of the juice. You should end up with about 1 1/2 to 1 3/4 cups of orange juice. Add the extra 4 cups orange juice. Stir in sugar, a tablespoon at a time, until the mixture is of desired sweetness. Add the basil and orange-flavored liqueur and let sit for 15 minutes.
• Strain the mixture into a roasting pan or baking dish. The dish should be large enough so the liquid is not more than 1-inch deep. Freeze the mixture for 1 hour. Remove from the freezer and scrape with 2 forks to break up ice. Return to the freezer and freeze until solid, about 2 to 3 hours, scraping with forks every hour or so.
• When the granite is frozen, scoop it into the orange shells and serve immediately.

CAMPARI-BLOOD ORANGE SORBET

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.

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.

MOROCCAN BLOOD ORANGE SORBET

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.

CAMPARI-BLOOD ORANGE SORBET

Steps:

• To make the simple syrup, combine the sugar, water, and orange zest in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally. Remove from the heat and allow to cool. Remove the zest before using.
• Cut the oranges in half. Using a juicer or a reamer, juice the oranges and transfer the juice to a nonreactive bowl. Add the Campari. Add the simple syrup to taste, beginning with 1/3 cup and adding additional tablespoons to taste. If you like, reserve some of the juice for your cocktail. Cover the rest of the juice and chill in the refrigerator until cold. Pour into an ice cream maker and freeze according to the manufacturer's directions.

PASSIONFRUIT AND ORANGE SORBET

Steps:

• Combine orange juice, passionfruit pulp, sugar and liqueur in a large bowl.
• using electric mixer, beat egg whites until soft peaks form; using metal spoon, gradually fold egg whites into orange juice mixture.
• pour into ice cream maker and chill/churn for about 30 minutes.

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 SORBET WITH CAMPARI

Steps:

• warm sugar and orange juice on a low heat until sugar has dissolved
• remove from heat and allow to cool
• place in a pre-frozen ice-cream machine and churn for approx. 30 minutes until it has thickened
• put sorbet in a freezer container then place in freezer for 24 hours
• remove from freezer 10 mins before serving. scoop into glasses and top with one tablespoon of campari

BURNT ORANGE CAMPARI

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the burnt oranges:.
• Lay the orange slices on a parchment-lined baking sheet. Drizzle with honey, making sure to cover them. Sprinkle with the confectioners' sugar and cayenne, and season with salt.
• Bake until the oranges are charred and slightly translucent, flipping halfway through, about 35 minutes. Let cool.
• For the cocktail:.
• Place one burnt orange slice in a glass and add ice. Pour in the Campari, vodka and orange juice. Top with club soda. Garnish with another burnt orange slice.