ORANGE SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
ORANGE CHOCOLATE SAUCE
This silky rich sauce goes well over all kinds of desserts -- cakes, ice cream, puddings & custards as well as cooked fruits! The recipe was found in the 2005 cookbook, Get Saucy.
Provided by Sydney Mike
Categories Sauces
Time 15m
Yield 1 1/3 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium-sized, heavy saucepan, combine cream, corn syrup, sugar & zest, & cook over medium-high heat, stirring, until sugar dissolves & liquid is slightly reduced, about 3 minutes.
- Remove from heat & let cool.
- When cooled, remove zest & cook over metium heat just until hot.
- Turn off the heat, then add chocolates & let sit for 5 minutes without stirring, until melted.
- Whisk until smooth, then add butter & whisk again until smooth.
- If using the Grand Marnier, whisk it in, at this time, then serve hot or warm.
- Will keep, tightly covered, in the refrigerator for up to 2 weeks, but it will need to be reheated before serving.
ORANGY-ORANGE SHERBET WITH CHOCOLATE SAUCE
Number Of Ingredients 6
Steps:
- In a medium bowl, stir sherbet, 1/4 cup liqueur and orange rind until well blended. Cover and freeze overnight.Cut rind from oranges, removing all white pithy material. Slice oranges thinly and sprinkle with 2 tablespoons liqueur. Cover and refrigerate.To serve, arrange orange slices on eight dessert plates. Top each with a scoop of sherbet. Pour about 1 1/2 tablespoons of the sauce over each serving.
Nutrition Facts : Nutritional Facts Serves
ORANGE SHERBET I
Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by LUCY WILSON
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g
EASY CHOCOLATE SHERBET
Sherbet? Chocolate? Sounds weird but tastes delicious. It's something really luxurious for chocolate lovers. Serve garnished with mint leaf, orange peel strips, or strawberries.
Provided by Mary the Monkey
Categories Desserts Frozen Dessert Recipes
Time 2h5m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth.
- Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.
Nutrition Facts : Calories 130.2 calories, Carbohydrate 31.2 g, Fat 1.1 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 3.3 mg, Sugar 26.8 g
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