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Fresh Orange Sherbet In Orange Shells

Western.Chefs's picture
  Grated orange peel 2 Tablespoon
  Oranges 7 Large
  Honey/Light corn syrup 1⁄2 Cup (8 tbs)
  Sweet orange marmalade 2⁄3 Cup (10.67 tbs)
  Light cream/Half and half 2 Cup (32 tbs)
  Cointreau 1⁄4 Cup (4 tbs)
  Fresh mint sprigs 2

1. Grate orange peels.
2. Cut the top section from 6 oranges. Cone-third of the way down.
3. Squeeze juice from 7 oranges. Juice should measure 2 cups.
4. With a teaspoon, scrape white membrane from the tops and bottoms of 6 oranges. Set aside.
5. In a blender combine grated orange peel and juice, honey, marmalade, cream and Cointreau.
6. Blend ingredients together for 1/2 minute at high speed.
7. In 13-by-9-by-2-inch baking pan pour the mixture.
8. Place the pan in refrigerator and freeze until firm 1 inch from edge all around for about 3 hours.
9. In blender, blend the mixture again for 1/2 minute till they are soft.
10. Turn the ingredients to the baking pan once again. Freeze for several hours or overnight. ( Freezing improves the flavors)

11. Serve in orange shells, filling bottoms and putting tops in place, and decorated with mint sprig inserted through hole in top.

Recipe Summary

Difficulty Level: 
Holiday, Party, Healthy
Preparation Time: 
120 Minutes

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3327 Calories from Fat 1331

% Daily Value*

Total Fat 152 g233.3%

Saturated Fat 93.3 g466.3%

Trans Fat 0 g

Cholesterol 532.9 mg177.6%

Sodium 303.4 mg12.6%

Total Carbohydrates 491 g163.7%

Dietary Fiber 39 g155.9%

Sugars 421 g

Protein 22 g44%

Vitamin A 169% Vitamin C 1144.2%

Calcium 108.7% Iron 15.9%

*Based on a 2000 Calorie diet

Fresh Orange Sherbet In Orange Shells Recipe