ORANGE FREEZES
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 freezes
Number Of Ingredients 4
Steps:
- For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream. Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender. Set blender top in place and blend on high setting until frothy and smooth. Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients.
ORANGE SHERBET IN ORANGE SHELLS
This is an easy and refreshing summer dessert.source unknown
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 5
Steps:
- 1. put coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is browned and toasted, watching carefully to avoid Browning. It turns brown quickly. Let cool.
- 2. Scoop out pulp from orange halves completely to make shells. Using an ice cream scoop, scrape sherbet into balls to fit into each orange shell.
- 3. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve at once. Serves six.
ORANGE SORBET IN ORANGE SHELLS
this is easy and looks very fancy in the orange shells. this recipe can easily be doubled and tripled. the best part is after you eat the sorbet there is no dishes to wash
Provided by faragj
Categories Frozen Desserts
Time 48m
Yield 3 serving(s)
Number Of Ingredients 7
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 SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
ORANGE SHERBET I
Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by LUCY WILSON
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g
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- Freeze mixture in ice cream maker according to your unit's instructions. Once the mixture has reached a soft serve consistency, transfer mixture inside hollowed oranges or into a freezer safe container.
- Let chill in the freezer for 2 hours to firm up. At 2 hours the sorbet will be a soft consistency, perfect for scooping. Freezing the mixture overnight will result in an icier texture. Allow the orange sorbet to soften slightly before serving.
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