Request: orange or tangerine sorbet recipe
Jack and Kay Hartman
Giberson) writes:
>I'd like to find a recipe for orange or tangerine sorbet. The plan
>is to stuff hollowed-out orange shells with this and freeze it as a
>do-ahead dessert for a dinner party of 20. I'm thinking of spiking
>the sorbet with a bit of liquer (Grand Marnier perhaps), and serving
>with a bit of fresh strawberry sauce on the plate for color. Any
other
>suggestions would be most appreciated!
This is from The Way to Cook by Julia Child. The orange sherbet (Julia
does not recognize a difference between sorbet and sherbet) is a
variation of the lemon sherbet recipe.
Kay
Fresh Lemon Sherbet
It's lemon sherbet in party dress when you serve it in balloon-shaped
goblets, top it with a julienne of home-candied lemon peel, and pour
around it a shallow pool of aquavit. I first had this splendid
combination in Venice.
For 2 quarts, serving 10 to 12
4 to 6 large lemons - enough to make 1/2 scant cup of zests (yellow
part of peel only) and 1 cup of juice
2 1/2 cups sugar
4 cups water
2 egg whites lightly beaten into a foam with 1/8 teaspoon salt
1 cup or so iced aquavit (2 hours in the freezer)
Candied lemon peel, optional (see Special Note on next page [below])
SPECIAL EQUIPMENT SUGGESTED:
A vegetable peeler; an electric blender - more efficient for this puree
than the food processor; a 2-quart saucepan with tight-fitting cover;
an ice cream scoop; a mixing bowl with a tray of ice cubes and water to
cover them, for a quick chill; chilled goblets
The sherbet. Remove the zests from the lemons with the vegetable
peeler. To extract their flavor, pulverize them 2 minutes with 1 cup
of the sugar in the electric blender; add 1 1/2 cups of the water and
pulverize 2 minutes more. Pour into the saucepan, add the rest of the
sugar, bring to the simmer, and swirl the pan by its handle for several
seconds, until you are sure the sugar has completely dissolved. Remove
from heat. Pour in the cup of lemon juice and the rest of the water;
stir for several minutes over the ice cubes and water until well
chilled. Whisk in the egg whites, and freeze according to your machine
directions.
Serving. The moment of serving, scoop a ball or two of the sherbet
into each chilled goblet, pour around it a big spoonful of iced
aquavit, and, if you wish, fork out a half dozen strands of the candied
peel for decoration.
Fresh Orange Sherbet
Follow the general directions for lemon sherbet, using 5 or 6 large
fine navel oranges. After cutting off the zests, squeeze the juice -
you'll want a quart of juice rather than water. Puree half the zests
with the sugar, as described, and complete the sherbet. Candy the rest
of the zests. Serve the sherbet with a big spoonful of iced orange
liqueur.
SPECIAL NOTE
Candied Lemon, Orange, or Grapefruit Peel
Candied citrus peel is a charming edible decoration for sherbets,
puddings, and many fruit desserts. Once made, refrigerate in a covered
jar, where it will keep for weeks.
Enough for at least 12 servings
The zests (colored part of peel only) of 4 large fine lemons, 3
oranges, or 2 grapefruit
1 cup sugar
1/3 cup water
SPECIAL EQUIPMENT SUGGESTED:
A vegetable peeler; a 6-cup saucepan with tight-fitting cover
Remove the zests with the vegetable peeler and cut them into neat
julienne strips 1 1/2 inches long and less than 1/8 inch wide. Simmer
in 1 quart of water 6 minutes, drain, rinse in cold water, and set
aside. Bring the sugar and water to the simmer in the saucepan, and
when the sugar has dissolved completely, cover the pan tightly and boil
a moment or two, until the last drops of syrup to fall from the end of
a metal spoon form a thread. Remove from heat, stir in the peel, let
steep for an hour, and it is ready to use.
Jane Glatt
: I'd like to find a recipe for orange or tangerine sorbet. The plan
: is to stuff hollowed-out orange shells with this and freeze it as a
: do-ahead dessert for a dinner party of 20. I'm thinking of spiking
: the sorbet with a bit of liquer (Grand Marnier perhaps), and serving
: with a bit of fresh strawberry sauce on the plate for color. Any other
: suggestions would be most appreciated!
Carolyn
here's a recipe for pineapple-orange sorbet from Anne Lindsay's "The
Lighthearted Cookbook". I haven't made it, but it sounds good!
Pineapple-orange Sorbet
1/2 cup water
1/2 cup granulated sugar
1 pineapple or 1 can (19 oz) crushed pineapple
2 cups orange juice
2 tsp grated orange rind
1 tbsp lemon or lime juice
In saucepan, combine water and sugar; simmer until sugar dissolves.
Peel pineapple and cut into quarters; puree quarters or undrained
pineapple in food processor.
In bowl, combine sugar syrup, orange juice, pineapple, orange rind
and lemon juice. Freeze in ice cream maker according to mfg instructions.
OR - transfer to a metal bowl or pan and freeze until barely firm. Then
either process in food processor or beat with electric mixer until smooth.
Transfer to freezer container and freeze until firm.
Makes 10 - 1/2 cup servings.
Good luck
Jane Glatt
Johanna Colgrove
Carolyn Giberson <gi...@pollux.cs.uga.edu> wrote:
>
>I'd like to find a recipe for orange or tangerine sorbet. The plan
>is to stuff hollowed-out orange shells with this and freeze it as a
>do-ahead dessert for a dinner party of 20. I'm thinking of spiking
>the sorbet with a bit of liquer (Grand Marnier perhaps), and serving
>with a bit of fresh strawberry sauce on the plate for color. Any other
>suggestions would be most appreciated!
I made some last year that I think was basically a sugar syrup (about
equal parts sugar and water) with citrus juice, and a little grand
marnier. I don't remember measurements. Froze it in a bowl then
broke it up and used our kitchenaid mixer to break it all up, then
froze it in a flat pan. Should have froze it in the flat pan to
begin with.
But if you want this to be truly impressive, make it with blood oranges.
It's a gorgeous dark ruby color. I might do it with a mango puree
on the plate for color... But I'd probably use regular oranges for
the cups since blood oranges outside aren't quite so gorgeous.
THe flavor of blood oranges is also quite spectacular.
Johanna
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tur...@reed.edu Johanna C. Colgrove
Computer User Services Reed College