Orange Rosemary Sorbet Food

ORANGE-ROSEMARY ICEBOX COOKIES

Steps:

• Combine the orange zest, granulated sugar, confectioners' sugar, rosemary and salt in a food processor and process, scraping the bowl occasionally, until the mixture is sandy and turns orange, about 1 minute. Add the butter and process until creamy, 1 to 2 minutes. Add the egg yolks and process, scraping the bowl occasionally, until combined, about 1 minute. Add the flour and process until smooth, about 1 minute. (The dough will be very soft.)
• Divide the dough between 2 sheets of plastic wrap. Using the plastic to help you, shape each into a 10-inch-long log. Wrap and refrigerate until firm but not hard, 1 hour.
• Unwrap and reshape each into a smooth, even cylinder. Wrap again tightly and refrigerate until very hard, at least 2 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Lightly beat the egg white in a small bowl. Unwrap 1 log and brush all over with some of the egg white, then sprinkle with 1 tablespoon sanding sugar. Using a sharp knife, slice into 1/4- to 1/2-inch-thick rounds. Arrange 2 inches apart on one of the prepared pans. Repeat with the second log of dough.
• Bake, switching the pans halfway through, until the cookies are golden around the edges, 20 to 24 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

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.

ROSEMARY CITRUS SORBET

Steps:

• In a small saucepan, bring the sugar, water and rosemary to a boil. Remove from the heat; let stand for 2 minutes. Strain and discard rosemary. Stir in the grapefruit juice and lime juice., Pour into a shallow 1-qt. dish; cover and freeze until edges begin to firm, about 45 minutes. Stir and return to freezer. Repeat every 30 minutes or until slushy, about 1 hour.

ORANGE ROSEMARY SORBET FOR ICE CREAM MACHINE

Steps:

• In a large saucepan, bring water, sugar and rosemary to a boil.
• Reduce heat; simmer, uncovered, for 10 minutes.
• Cool. Strain, discarding rosemary.
• Stir in orange juice and lemon juice.
• Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions.
• Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.

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.

ROSEMARY & ORANGE SORBET

Steps:

• In a saucepan over medium-high heat, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
• Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
• Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
• Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.

BLOOD ORANGE SORBET

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.)

ROSEMARY ORANGE SYRUP

Steps:

• Boil all ingredients together in a 1-quart heavy saucepan until reduced to about 3/4 cup, about 15 minutes. Cool to warm or room temperature.

BURNT ORANGES WITH ROSEMARY

Steps:

• Place oranges cut-side up on a plate and sprinkle rosemary on top, pressing it into oranges so it adheres. Sprinkle with 1/4 cup sugar.
• On a grill or stovetop, put a 12-inch cast iron skillet over medium heat until a drop of water sizzles on surface. Spread remaining 1/4 cup sugar in skillet and when it starts to caramelize place oranges, cut-side down, on sugar. Let cook for 3 to 4 minutes, not moving oranges, so cut side burns nicely and oranges soften.
• To serve, place 2 orange halves in bowl with 1/4 cup Greek yogurt, and drizzle with burnt sugar juices from skillet.

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:

• cut the top of the orange, use a spoon to take off the meat of the orange. Careful not to make a hole.
• mix sweet condensed milk with the juices.
• pour in the juice in the orange, and put in the frezer for at the least 4-5 hours.

LEMON ROSEMARY SORBET

Steps:

• In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat; add rosemary, cover, and let stand approximately 10 minutes or until cool.
• Place a fine strainer over a large bowl and pour syrup mixture through (straining out the rosemary leaves). Add lemon juice and vodka to the strained syrup mixture; stir until thoroughly blended.
• Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
• NOTE: Can be prepared 3 days in advance. Cover and keep frozen.
• Makes 8 to 10 servings.

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

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.