Orange Sorbet
Wed, Oct 26, 2011
Desserts, DessertStalking, Dishfolio, Honest Cooking, Ice Cream & Frozen Treats, Itsy Bitsy Foodies Sightings, Photograzing, Search by Course, TasteSpotting
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Sorbet is a lower fat alternative to ice cream and makes a refreshing dessert or snack. It is very simple to make – all you need is fruit juice and a little bit of sugar. The nice thing about making it at home is that you can control the amount of sugar added. I recommend always adding sugar to taste due to the fact that the sweetness of fruits vary so each batch may turn out different.
My son has been loving oranges lately so I thought I’d make him an orange treat. After juicing the oranges I didn’t want to just throw away the orange peels so I hollowed them out to make little bowls. The timing for the frozen snack was perfect because as it turns out the oranges resemble miniature pumpkins. {I happened to make these the same day as some pumpkin cupcakes so I tried topping the sorbet with Tootsie Roll stems for a festive Halloween treat.} Sorbet is best when eaten immediately but if you freeze it first just remember to let it thaw for 5-10 minutes before serving it to allow it to soften a bit.
- 2 cups orange juice {the juice of roughly 6 oranges at room temperature}
- 4-6 Tbsp sugar
- 1-2 Tbsp water
- Squeeze the juice out of the oranges. {To get the most juice out of each orange use oranges at room temperature.}
- Pour the sugar into a small saucepan and add 1 Tbsp water or just enough so that the sugar can completely dissolve when heated over low heat.
- Once the sugar has dissolved, add it to the orange juice, sweetening the juice to taste.
- Chill the sweetened juice for 1 hour or until cold.
- Churn the sorbet according to the directions of your ice cream maker or pour it into a freezer-safe pan and alternate freezing it and whisking it with a fork to beat the ice crystals out.
- Scoop out the remaining pulp from four of the orange halves to create bowls.
- Divide the sorbet into the four orange halves and serve it immediately.
- If you won't be serving them immediately, place them in the freezer until they are completely frozen and then cover them with plastic wrap or place them in a sealed container.
- Prior to serving them let them sit at room temperature for 5-10 minutes.
Tags: fruit sorbet, oranges, sorbet
This looks very authentic and creative! Do you recommend a certain type of orange variety? Some may have a slightly bitter or thicker peel. I want to make this orange treat for my kids too. Thanks!
I usually buy whatever is on special/in season. I used Navel oranges this time and they worked well. I think common oranges would also work and Blood oranges are known to be great for juicing {and the resulting sorbet would have a beautiful red color!}