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Orange Sorbet
Author/Submitted by:
Jim Tarantino, "Sorbets!"
Servings: 6
Categories:
Desserts
/
Frozen Desserts
/
Fruits
/
Ice Cream/Frozen Yogurt
Ingredients: 1
cup
Water 1/2
cup
Sugar
Peel of 1 orange,
white part removed, julienned
2
cups
Fresh orange juice 2
tablespoons
orange juice, frozen concentrate,
unsweetened
1
tablespoon
Grand marnier,
optional
6
each
Orange shells,
optional
Directions:
1.
Make a syrup by combining the water, sugar & orange peel in a non-corrosive pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool. Discard the orange peel. Combine the syrup, juice, juice concentrate & Grand Marnier.
2.
At this point, use one of two steps. Either use an ice cream maker & follow the instructions. Or, place in a tall canister & put in the freezer. Freeze for 1 1/2 hours. Remove, stir & beat briefly with a whisk. Return to the freezer & repeat the beating process after another 50 minutes. You may have to repeat this three or four times. The more you beat your sorbet, the more air is being incorporated & hence the lighter the finished product. Keep in the freezer above your fridge rather than a deep freeze otherwise you'll get a finished product that is hard. If you only have a deep freeze, place sorbet in fridge for 1 to 2 hours before serving.
3.
To serve: Slice about 1/3 from the top of 6 large, smooth-skinned oranges & hollw them out. Pipe the sorbet from a pastry bak, fitted with a large star tip. Place each finished ice in the freezer until ready to serve.
VARIATION: Replace the Grand Marnier with 2 tb of either anisette or Sambucca.
VARIATION: Replace the Grand Marnier with 2 tb of either anisette or Sambucca.
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