Ingredientes para Sorbet A L Orange Hotel Excelsior
- Fresh Orange Juice
- 1 cup granulated sugar
- 1/2 cup water
- Lemons, Juice Of
- Orange Zest
- Oranges
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Como fazer Sorbet A L Orange Hotel Excelsior
- Combine orange juice, sugar, water, lemon juice, and orange zest in a medium saucepan.
- Heat the mixture over medium heat, stirring constantly until the sugar dissolves completely. Bring to a boil and simmer for 5 minutes, stirring occasionally.
- Remove from heat and transfer the syrup to a bowl. Cool completely in the refrigerator for at least 2 hours.
- Pour the chilled syrup into shallow freezer-safe containers (such as baking dishes or ice cube trays). Freeze until the mixture is mostly frozen but still slightly mushy around the edges (about 2-3 hours).
- Transfer the partially frozen sorbet to a large bowl and beat with a whisk or electric mixer for 1 minute to break up ice crystals. Stir in the orange liqueur (if using).
- Return the mixture to the freezer containers. Freeze for another 2-3 hours, stirring every hour to prevent large ice crystals from forming.
- While the sorbet freezes, prepare the orange shells: Carefully cut the tops off of 6-8 oranges, reserving the caps. Scoop out the orange flesh, reserving some segments for garnish, if desired.
- Once the sorbet is completely frozen, fill each orange shell generously with sorbet, mounding slightly above the rim to create a dome shape.
- Place the orange caps back on top of the filled shells, allowing some sorbet to peek out from underneath.
- Return the filled oranges to the freezer until ready to serve (at least 30 minutes).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
489g
Fat
0g
Carbs
43g
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Weeknight Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Desserts Fruit Dinner Party Holiday Event Kid Friendly Low Fat Frozen Desserts Freezer Dietary New Years Thanksgiving Low Sodium Gluten Free Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Free Of Something Low In Something Equipment 4 Hours Or Less
