Orange Blossom Sorbet Recipes

ORANGE SORBET

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

ORANGE BLOSSOM SORBET

Steps:

• To make the simple syrup, dissolve the sugar in the hot water. Refrigerate until cool.
• To make the sorbet, combine the simple syrup, water, orange flower water, and citrus juice in a large bowl.
• Chill for at least an hour.
• When ready to freeze the sorbet, pour the mixture into your ice cream machine.
• After 5 minutes, pour in the lightly beaten egg white.
• Continue running the ice cream maker until the sorbet is at the desired consistency (it takes 25 minutes in mine).
• To store, scrape the sorbet into a freezer container, press a piece of waxed paper onto the top of the sorbet, and cover with a lid.
• Before serving stored sorbet, allow to soften in the refrigerator for about 30 minutes.

ORANGE BLOSSOM RICE PUDDING

Steps:

• Place the pudding rice in a large non-stick saucepan. Pour in enough water to cover the rice one inch above the level of the rice.
• Bring to a boil and cook until rice is tender.
• Add the milk and sugar. Return to a boil and then reduce the heat and simmer.
• Mix together the cornstarch with a tablespoon or two of milk to form a slightly runny paste.
• While stirring the rice, slowly add the cornstarch mixture.
• Mix in the orange blossom water and bring to a boil.
• Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins.
• Cool at room temperature and then refrigerate for at least one hour.
• Dust with cinnamon before serving.