Simple Italian sorbet uses fresh oranges and is served in the orange rind for an impressive presentation.
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
- 2 oranges
- 2 cups spring water
- 1/2 cup sugar
- 1 teaspoon grated orange zest
- 1 egg white, pasteurized
Preparation:
Cut the oranges in half and scoop the pulp with a spoon, taking care not to puncture the skin. Set the shells aside and freeze. Place the pulp in a blender or food processor and add the water, sugar and orange zest. Blend until the sugar is dissolved.
Strain the pulp mixture through a fine-meshed sieve, pressing out as much liquid from the pulp as possible with the back of a large spoon. Discard the pulp. Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
Transfer to an ice cream machine and freeze according to the manufacturer's instructions until partially frozen. Add the egg white and continue to freeze until firm.
Scoop the sorbetto into the reserved orange shells and freeze until ready to serve.
Yield: 1 quart; serves 4
Per serving: 132 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 32.9 g carbohydrates; 0 mg cholesterol; 14 mg sodium; 1.5 g protein; 1.6 g fiber.
Recipe Source: Gelato! Italian Ice Creams, Sorbetti, and Granite by Pamela Sheldon Johns (Ten Speed Press)
Reprinted with permission.
Strain the pulp mixture through a fine-meshed sieve, pressing out as much liquid from the pulp as possible with the back of a large spoon. Discard the pulp. Refrigerate the mixture for at least 2 hours or until thoroughly chilled.
Transfer to an ice cream machine and freeze according to the manufacturer's instructions until partially frozen. Add the egg white and continue to freeze until firm.
Scoop the sorbetto into the reserved orange shells and freeze until ready to serve.
Yield: 1 quart; serves 4
Per serving: 132 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 32.9 g carbohydrates; 0 mg cholesterol; 14 mg sodium; 1.5 g protein; 1.6 g fiber.
Recipe Source: Gelato! Italian Ice Creams, Sorbetti, and Granite by Pamela Sheldon Johns (Ten Speed Press)
Reprinted with permission.
