Moroccan Blood Orange Sorbet Recipes

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BLOOD ORANGE SORBETTO



Blood Orange Sorbetto image

Provided by Tyler Florence

Categories     dessert

Time 1h7m

Yield about 15 intermezzo servings

Number Of Ingredients 3

1 cup water
1/2 cup sugar
2 cups blood orange juice

Steps:

  • In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;

Nutrition Facts : Calories 102 calorie, Sodium 2 milligrams, Carbohydrate 25 grams, Protein 1 grams, Sugar 24 grams

MOROCCAN BLOOD ORANGE SORBET



Moroccan Blood Orange Sorbet image

Posting this for ZWT II as taken from "The Ultimate Ice Cream Book". Blood Oranges earn their name from the Dark red flesh. They are common thoughout the Mediterranean region and are becoming readily available in the United States. The cooking time depends on how Fast your Ice Cream Machine freezes. Sometimes I bypass the Ice Cream Machine altogeather, and simply put the sorbet in a freezer safe container, freeze it and then set it out about 10 to 15 minutes prior to using it...this softens it just enough to scoop.

Provided by Chabear01

Categories     Frozen Desserts

Time 2h15m

Yield 3 cups, 3 serving(s)

Number Of Ingredients 6

2/3 cup sugar
1 cup water
8 large blood oranges
1 lime, juice of
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Steps:

  • Place the sugar and water in a small saucepan and set over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.
  • To prepare the oranges, cut off the ends of the fruit so they sit flat on a cutting board. Then cut down the sides following the curve of the fruit, removing the rind and the white pith beneath. When the rind and pith are all removed, hold the fruit in one hand over a bowl and use a small paring knife in your other to cut between the membranes letting the clean orage sections fall into the bowl. Be careful not to cut down into your hand! When all the sections are cut away, squeeze the remaining fruit pulp in your hand to extract any risdual juice. Pour the orange segments and juice into a blender and blend for 10 seconds to chop up the fruit. You should have about 2 cups of juice and pulp. Combine the orange puree, cooled sugar syrup, lime juice, and spices, stir to combine well. Cover and refrigerate until cold.
  • Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine according to manufactures instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.

Nutrition Facts : Calories 408.2, Fat 0.7, SaturatedFat 0.1, Sodium 2.5, Carbohydrate 103.6, Fiber 12.1, Sugar 90.5, Protein 4.7

BLOOD-ORANGE SORBET



Blood-Orange Sorbet image

Provided by Oliver Schwaner-Albright

Categories     appetizer, dessert

Time 30m

Yield Serves 6

Number Of Ingredients 3

4 blood oranges
1 1/2 cups sugar
1 lemon

Steps:

  • With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
  • Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 0 grams, Carbohydrate 61 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 58 grams

ORANGE SORBET WITH BLOOD ORANGE SALAD



Orange Sorbet With Blood Orange Salad image

This refreshing dessert - the only one this week that doesn't involve cooking fruit -- is like a pick-me-up after a rich dinner. Oranges are not only a great source of vitamin C; they're packed with other phytochemicals called limonoids that are being studied for their anti-inflammatory, immune-boosting and cholesterol-lowering properties. If you can find blood oranges, you'll get the added benefits of the anthocyanins in the red pigment.

Provided by Martha Rose Shulman

Categories     ice creams and sorbets, dessert

Time 40m

Yield Serves six

Number Of Ingredients 8

1/2 cup sugar
1/2 cup water
2 tablespoons freshly squeezed lemon juice
3 cups strained fresh squeezed orange juice
1 teaspoon Cointreau or Grand Marnier (optional)
6 blood oranges, if available, or substitute tangerines or navel oranges
1 tablespoon Grand Marnier (more to taste)
1 tablespoon slivered fresh mint leaves

Steps:

  • Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.
  • Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.
  • Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 0 grams, Carbohydrate 45 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 39 grams

CAMPARI-BLOOD ORANGE SORBET



Campari-Blood Orange Sorbet image

Campari and soda is one of my favorite aperitifs. Not only is Campari a brilliant vermilion that looks stunning in the glass, but also the liquor's bitter edge whets the appetite for the dishes to come. Transformed into a gorgeous, not-too-sweet sorbet, Campari is equally at home finishing a meal. (Although this sorbet would also make a nice refresher between courses if you were feeling fancy.) The addition of sweet, ruby-hued blood orange juice makes this a perfect dessert for midwinter when summer's fruits are still months away. Before you freeze your sorbet, I recommend you pour a little into a highball glass and add some ice and gin. It makes the wait so much more enjoyable.

Yield makes 5 to 6 cups

Number Of Ingredients 5

1 cup sugar
1 cup water
8 strips orange zest removed with a vegetable peeler
2 pounds blood oranges (should yield about 2 cups juice)
1/4 to 1/2 cup Campari, to taste

Steps:

  • To make the simple syrup, combine the sugar, water, and orange zest in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally. Remove from the heat and allow to cool. Remove the zest before using.
  • Cut the oranges in half. Using a juicer or a reamer, juice the oranges and transfer the juice to a nonreactive bowl. Add the Campari. Add the simple syrup to taste, beginning with 1/3 cup and adding additional tablespoons to taste. If you like, reserve some of the juice for your cocktail. Cover the rest of the juice and chill in the refrigerator until cold. Pour into an ice cream maker and freeze according to the manufacturer's directions.

BLOOD ORANGE SORBET SURPRISE



Blood Orange Sorbet Surprise image

Categories     Candy     Dessert     Bake     Orange

Yield makes about 3 cups (750 ml) sorbet; 8 servings

Number Of Ingredients 8

Blood orange sorbet
2 1/2 cups (625 ml) freshly squeezed blood orange juice (from about 4 pounds/2 kg oranges), juiced halves reserved
2/3 cup (130 g) sugar
2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec
Meringue
3 large egg whites, at room temperature
1/2 cup (100 g) sugar
1/2 teaspoon vanilla extract

Steps:

  • To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
  • Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
  • Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
  • To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
  • Preheat the oven to 450°F (230°C).
  • To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
  • Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
  • Storage
  • Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
  • Variation
  • You can make this dessert using tangerines or regular oranges instead.

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