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Orange Segments In Orange Sauce With Orange Sherbet

Budget.Gourmet's picture
  Navel oranges 3
  Oranges 2 , zested and finely julienned
  Boiling water 1⁄4 Cup (4 tbs)
  Sugar 1 1⁄2 Tablespoon
  Grand marnier/Triple sec / other orange liqueur 1⁄4 Cup (4 tbs)
  Orange sherbet 1 Cup (16 tbs) (1 Recipe, Easy)

Wash the oranges to remove any wax or dirt.
Remove the zest from 2 of the oranges with a zester or sharp paring knife, avoiding the white pith.
If using a knife, cut the zest into thin strips 2.
In a small saucepan, pour the boiling water over the orange zest, add the sugar, and boil, stirring occasionally, over high heat until the liquid has almost evaporated, 5 to 6 minutes.
Do not let it brown.
Add the Grand Marnier to the pan, stir to mix, and then scrape the orange zest to a bowl, and let it cool while cutting the oranges.
Slice off the remaining pith from the oranges with a sharp knife.
To remove the segments, cut off a narrow slice at the top and bottom of each orange.
Make an incision just next to the membrane of 1 segment, and another cut on the other side of the segment.
Continue working around the orange, placing the segments into a bowl.
Once all the segments have been removed, squeeze the remaining core and membranes of the oranges with your hand over the orange zest to extract the juice.
Mix and pour this sauce over the oranges.
Chill for at least 1 hour.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 891 Calories from Fat 40

% Daily Value*

Total Fat 5 g7%

Saturated Fat 1.9 g9.5%

Trans Fat 0 g

Cholesterol 1.5 mg0.5%

Sodium 77 mg3.2%

Total Carbohydrates 192 g64%

Dietary Fiber 22.7 g90.6%

Sugars 138.1 g

Protein 9 g18.5%

Vitamin A 45.1% Vitamin C 830.7%

Calcium 47.5% Iron 7.1%

*Based on a 2000 Calorie diet

Orange Segments In Orange Sauce With Orange Sherbet Recipe