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Fresh Orange Sherbet In Orange Shells

Western.Chefs's picture
Ingredients
  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
Directions

MAKING
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)

SERVING
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: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Blending
Interest: 
Holiday, Party, Healthy
Ingredient: 
Orange
Preparation Time: 
120 Minutes

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