orange sorbet
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| ½ cup | Sugar |
| Peel of 1 orange, white part removed, julienned | |
| 2 cups | Fresh orange juice |
| 2 tablespoons | Unsweetened orange juice concentrate |
| 1 tablespoon | Grand marnier, optional |
| 6 eaches | Orange shells, optional |
Make a syrup by combining the water, sugar & orange peel in a non-corrosive pan & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool. Discard the orange peel. Combine the syrup, juice, juice concentrate & Grand Marnier. To freeze, follow the instructions for the Lemon Sorbet.
To serve: Slice about ⅓ from the top of 6 large, smooth-skinned oranges & hollw them out. Pipe the sorbet from a pastry bak, fitted with a large star tip. Place each finished ice in the freezer until ready to serve.
VARIATION: Replace the Grand Marnier with 2 tb of either anisette or Sambucca.
Jim Tarantino, "Sorbets!"
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