Orange Blossom Sorbet Recipes
ORANGE SORBET
Add a splash of color to the dinner table with this orange sorbet. The refreshing orange flavor of this frozen delight would be great as a dessert or a palate cleanser between courses. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 quarts.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 123 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
MANGO AND ROSE WATER SORBET
Provided by Ingrid Hoffmann
Categories dessert
Time 1h35m
Yield about 1 quart
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the sugar, water, and lime zest over medium heat. Bring to a simmer, stirring. Reduce the heat to low and stir until the sugar has dissolved completely. Remove from the heat and set aside to cool.
- Put the frozen mango chunks in a food processor with the ice, wine, rose water, and the cooled lime syrup. Process for 2 to 3 minutes until the ice has broken down and the sorbet thickens. When done, the sorbet will have a slushy consistency. Transfer the food processor bowl to the freezer to harden the sorbet fully, about 1 hour. Store in a covered airtight container. Use within 1 month. To serve, spoon into martini glasses and garnish with mint.
ORANGE BLOSSOM MINT REFRESHER
I came up with this recipe because I'm not a fan of regular iced tea. This tea has the perfect combination of freshness and sweetness; the orange blossom water gives it a distinctive flavor. People always request the recipe. -Juliana Gauss, Centennial, Colorado
Provided by Taste of Home
Time 6h10m
Yield 20 servings
Number Of Ingredients 6
Steps:
- Place water and mint in a 6-qt. slow cooker. Cover and cook on high for 6 hours or until heated through. Strain tea; discard mint., Whisk in sugar until dissolved. Cut orange crosswise in half; squeeze juice from orange. Stir in juice and orange blossom water. Transfer to a pitcher. Refrigerate until cold, 4-6 hours. Serve over ice with orange slices and additional mint if desired.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE BLOSSOM SORBET
I love the scent of orange flower water, so I was excited to find this recipe in "Frozen Desserts" by Caroline Liddell. This sorbet is very sweet! Cooking time includes refrigeration and ice cream maker times.
Provided by Aunt Cookie
Categories Frozen Desserts
Time 2h40m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 165.9, Sodium 12.6, Carbohydrate 42.2, Sugar 41.8, Protein 0.6
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- Carefully remove rind from 2 oranges using a vegetable peeler; discard white pith. Cut rind into 1 x ¼-inch-thick strips. Cut peeled oranges in half; use a citrus reamer to squeeze juice from orange halves. Repeat with remaining oranges until juice measures 2 2/3 cups.
- Combine 2 1/2 cups water and sugar in a small saucepan; bring to a boil. Add rind strips to pan. Reduce heat; simmer for 5 minutes. Strain sugar mixture through a sieve over a bowl, reserving liquid; discard solids. Cool completely.
- Add orange juice and lemon juice to sugar mixture; stir well. Pour mixture into the freezer can of a tabletop ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 1 hour or until firm. Garnish with grated rind and mint sprigs, if desired.
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