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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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4.25
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

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Fresh Orange Sherbet In Orange Shells Recipe