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Orange Sorbet

American.Gourmet's picture
Ingredients
  Caster sugar 6 Ounce (175 Gram)
  Water 3⁄4 Pint (450 Milliliter)
  Oranges 6 Large
  Lemon juice 1 Tablespoon
  Egg whites 3
  Shredded orange rind 1 Tablespoon (To Decorate)
Directions

GETTING READY
1) With a very sharp knige, cut the tops of the oranges and take out almost all flesh from the orange.
2) Reserve the shells of the oranges.

MAKING
3) In a pan, place sugar with water.
4) Heat the water until sugar is completely dissolved.
5) Boil the water and cook on low heat for 15 minutes.
6) Leave the syrup to cool.
7) In the syrup, add lemon juice and orange flesh.
8) In a rigid freeze proof container, sieve the syrup and orange mixture.
9) Cover the container and seal it.
10) Freeze the orange mixture for 2 hours until mushy.
11) Then whip the egg whites in the syrup and orange mixture.
12) In the orange shells, spoon the mixture equally.
13) In freese-proof coantainer, place the orange shells and keep in the freezer until frozen and firm.
14) Just before 1 hour of serving, transfer the shells into refrigerator, to soften.

SERVING
15) Serve the chilled orange shells decorated with shredded orange rinds.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Wine And Drink
Method: 
Chilling
Interest: 
Holiday, Party
Restriction: 
Vegetarian
Ingredient: 
Orange
Preparation Time: 
15 Minutes
Servings: 
4

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