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Orange Sorbet Served in an Orange Shell
Citrus sorbet is a wonderfully refreshing dish and if you are looking for Mexican dessert ideas for the summer, this one is guaranteed to cool you down. Maybe you have made a peach sorbet recipe with orange juice before or a lemon sorbet recipe. Perhaps you are new to making sorbets and you will not find this recipe hard at all. The orange sorbet is served inside the orange shells, to make them eye catching. If you wanted to make mini sorbets, you could use clementines or tangerines instead of the oranges.
When it comes to recipes for sorbet orange is a favorite because it is sharp, sweet, and tangy all at once. The lemon juice adds a sharpness to this orange sorbet recipe and the powdered sugar balances that sharp flavor out, without overpowering the flavor. You can prepare these orange sorbets ahead of time and just keep them in the freezer until you are ready to serve them.
These sorbet-filled oranges were very popular desserts in the 1970s and you can still get sorbet- and ice cream-filled orange shells today in restaurants. You can also make lemon sorbet and use it to stuff lemons. Just add more sugar to make it sweet enough. While orange sorbet is perhaps not the best-known Mexican dessert, Mexicans love ice cream, sorbet and cooling summer treats so this would go perfectly after any Mexican entree.
Easy Orange Sorbet Recipe
Ingredients -
10 oranges
Juice from ¾ lemon
⅔ cup plus ½ cup water
1 cup white sugar
Powdered sugar, as needed
Preparation:
Heat ⅔ cup of the water with the white sugar and the juice from ¼ of the lemon to make a syrup.
Bring the mixture to the boil, simmer it for 2 minutes, and then let it cool down.
Grate the zest from half the oranges and squeeze out the juice.
Cut the rest of the oranges in half and scoop out the flesh.
Press out the juice through a sieve.
You will get about 3 cups of orange juice altogether.
Add the rest of the lemon juice, all but 10 strands of the orange zest and the rest of the water to the orange juice, then add powdered sugar if necessary.
Frozen sorbet requires more sugar to get the flavor across than melted sorbet so make sure it is sweet enough.
If you add too much powdered sugar, you can add a little more lemon juice to sharpen the taste again. Freeze the sorbet in a plastic container.
Scoop out the remaining pulp in the orange shells and chill them.
When the sorbet is firm but not too hard, beat it again and scoop it into the orange shells, packing it down well.
Put the lids on and wrap the whole thing in plastic wrap.
Freeze the sorbets until you want to serve them.
Serve each one garnished with a couple of strands of orange zest.
(Makes 5)
Photo Description:
Homemade orange sorbet is wonderful. It is easy to make and tastes divine. You can make these orange sorbet-filled oranges beforehand and leave them in the freezer until you are ready to serve them. If you were somewhere hot like Mexico in the summertime, this would be the perfect dessert to cool you down. Adults and kids will love the refreshing sharpness and sweetness combined in this extra special dessert. These sorbet oranges are suitable for a snack at any time or for finishing off a dinner party when you do not want to serve anything too heavy or filling.
