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
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.)
ORANGE SORBET WITH BLOOD ORANGE SALAD
This refreshing dessert - the only one this week that doesn't involve cooking fruit -- is like a pick-me-up after a rich dinner. Oranges are not only a great source of vitamin C; they're packed with other phytochemicals called limonoids that are being studied for their anti-inflammatory, immune-boosting and cholesterol-lowering properties. If you can find blood oranges, you'll get the added benefits of the anthocyanins in the red pigment.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 40m
Yield Serves six
Number Of Ingredients 8
Steps:
- Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.
- Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.
- Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 39 grams
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BLOOD ORANGE SORBET | FEASTING AT HOME
From feastingathome.com
5/5 (2)Total Time 1 hr 5 minsCategory DessertCalories 121 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.
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