Orange Sorbet (without an ice cream/sorbet maker)

The one item of food we struggle to use from our Abel and Cole delivery (see Abel and Cole post) is citrus. Oranges, clementines, you name it we always have something in our fruit bowl.



I have been struggling to think of ways to use up these oranges. We don't really need orange juice, we rely on Tropicana; a firm favourite at home. So as the weather has been lovely and warm recently I thought I would try my hand at making Orange Sorbet.

Orange Sorbet (without an ice cream/sorbet maker)

Ingredients:

Juice of 4/5 small/medium sized oranges or clementines or mandarins (the rind of 3)
250 ml Water
150g Golden caster sugar or caster sugar
50 ml Fresh Orange Juice

Equipment:

Medium sized pan
Fork
Grater
Tupperware Container
Measuring jug

Method:

1. Grate the oranges for the rind. And leave ready and waiting in a bowl.
2. Measure out 250 ml of water and pour in a pan on a medium heat.
3. Add the caster sugar and stir constantly until it has dissolved.
4. Add the rind and cook for a further 2 minutes continuing to stir.
5. Turn off the heat, but keep the pan on the stove. Add the juice of the oranges/clementines as well as the double shot of orange juice.
6. Pour into the Tupperware container and allow to cool.
7. Once it has cooled pop the container in the freezer. Most people will not own an ice cream/sorbet maker, I certainly don't. Therefore to prevent crystalisation you will need to stir the mixture with a fork every hour (if you can). This will help the blend of the mix. Continue this process until the sorbet mixture is completely frozen. If you have a food processor you could blend the mixture to make it smoother. If not, you can just serve it as it is. Perfect for a sunny day.

Inspiration:

A typical dessert from an Indian restaurant served in halves of orange skin. Orange Sorbet is also considered quite a healthy alternative for a dessert and features heavily in dieting recipes.

Serving Suggestions:

My favourite cocktail is 'Silver Mercedes'. I first tried it at a TGI's back home. So if you would like to add something naughty to your sorbet, try this.

Shake or blend 125 ml of Champagne (or any fizzy white wine) a shot of vodka (or two if you like it strong), 50 ml of Cranberry juice with 2 small scoops or orange sorbet and serve in a large wine glass. Yummy!