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
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.
ORANGES FILLED WITH ORANGE SORBET AND CLOUDBERRY JAM
Steps:
- To make the sorbet, beat yolks thoroughly. Add sugar and salt, and combine well.
- Split vanilla beans, remove seeds and reserve for another use. Heat milk and cream together with vanilla-bean pods until mixture is hot but not boiling. Stir a little of the hot liquid into the yolk mixture, then return all to milk mixture and cook, stirring, until thick enough to coat back of spoon. Strain.
- Add finely grated peel of oranges and cool.
- Put the mixture in an ice-cream machine and process. When slushy, add orange juice.
- Blanch julienned pieces of orange peel in boiling water two to three minutes. Drain. Boil peel in additional water to cover until tender, about five minutes. Cool, drain and dry. Add to sorbet mixture.
- To assemble, cut off tops of 10 oranges, reserve slices. Cut off thin slice from bottom if necessary to make orange stand up. Scoop out insides using grapefruit knife. Reserve orange sections for other uses.
- Fill shells with sorbet mixture, making indentation in center. Place reserved top slice on an angle in the indentation. Put in freezer.
- To serve, place filled orange on a large green leaf on dessert plate. Spoon cloudberry jam on top of sorbet and serve.
ORANGE-BERRY JAM
This jam turns a beautiful color and tastes really good. Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. -Earlene Ertelt, Woodburn, Oregon
Provided by Taste of Home
Time 35m
Yield 6 half-pints.
Number Of Ingredients 7
Steps:
- Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 113 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 1g fiber), Protein 0 protein.
CRANBERRY AND ORANGE THYME SORBET
Provided by Jerry Traunfeld
Categories Dessert Freeze/Chill Thanksgiving Frozen Dessert Cranberry Orange Vegan Thyme Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 quart, 8 servings
Number Of Ingredients 6
Steps:
- Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.
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