Orange Or Pineapple Sorbet Recipes

ORANGE CLOVES AND PINEAPPLE GINGER SORBETS WITH ORANGE SAUCE AND CRISPY ORANGE AND PINEAPPLE SLICES

Steps:

• To prepare the crispy slices, combine water and sugar in a saucepan and bring it to a boil. After a couple of minutes of boiling turn it off and cool it. When it is at room temperature, slice the fruit, dry it in paper towel, dip it in the sugar syrup and place it over a nonstick paper over a sheet tray. Bake in a very mild 150 degree oven for 2 hours until they are dry and crisp. Flip them upside down after about one hour. To prepare the orange sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the cloves, turn off the heat and place the syrup in a bowl to cool. When it is cold, add the orange juice, the lemon juice and the grand marnier. Strain it and put it in the ice cream machine. Work it until it becomes smooth and add the egg white just before it's ready. To prepare the pineapple sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the ginger, turn off the heat and place the syrup in a bowl to cool. When it's cold, strain it, then add the Pineapple puree, the lemon juice. Put it in the ice cream machine. Work it until it's smooth and add the egg white just before it's ready. To prepare the orange sauce, warm the orange juice in a saucepan, add sugar to taste. Dissolve some cornstarch with grand marnier and add a little bit of it to the orange juice while is close to a simmer. Stir and watch the consistency. Keep adding drops of the corn starch and grand marnier mixture until it reaches the desired consistency. Adjust the flavor with sugar, grand marnier and lemon juice. Place the sauce into a bowl to cool. To plate place one ball of orange sorbet and one ball of pineapple sorbet in an iced martini cup. Drizzle some sauce on top. Garnish with the crispy slices.

ORANGE OR PINEAPPLE SORBET

Steps:

• When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
• A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
• Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
• The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
• Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
• The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
• Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
• SOURCES
• PACOJET?Y
• Refractometer: Beryls

ORANGE PINEAPPLE SORBET!

Steps:

• Put water and sugar in a pan or small pot.
• Boil and stir the mixture until the sugar is dissolved.
• Let boil for about 1 more minute. But don't stir it!
• Turn your stove off and set the sugar syrup aside.
• Grate 1 orange and set aside its' zest.
• Juice the oranges. Make sure you strain out the seeds and the pulp! (You can leave some of the pulp behind if you'd wish).
• Separate the can of pineapples in half, and put one half into a blender to blend the pineapple chunks together into a puree. Set the other half aside for later.
• Mix the sugar syrup, pineapple puree, orange juice, and orange zest together in a large container.
• Chill the mixture for an hour or so.
• After chilling, pour into your ice cream machine and let it run for 25-30 minutes.It MAY overflow if your machine cannot hold more than 1.5 quarts.
• In the last 10 minutes, add in the pineapple chunks.
• When the machine is done you can serve it immediately (it'll be a bit mushy), or transfer the sorbet into an airtight container and stick it in your freezer for 2 hours. Make sure your freezer isn't colder than -15 degrees celsius or the sorbet will turn into an ice block. ):.
• Enjoy! :).

PINEAPPLE SORBET RECIPE BY TASTY

Steps:

• Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
• Pour into a rectangular loaf pan and smooth into an even layer.
• Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
• Scoop into a bowl.
• Enjoy!