Orange Sorbet Quenelles are formed
into oval shapes
and served on Chinese Spoons for an elegant presentation
In a saucepan combine water and sugar bringing to a boil; add the orange zest; reduce heat and simmer 5 minutes.
Strain reserving the zest for garnish. Cool the mixture completely.
I like to serve this as a sweet dessert, no ice cream maker is required, it keeps in the freezer for weeks.
See more of my Sorbets
and my easy
Desserts
for unique dinner
party ideas
Prep Time: 20 min Total Time:20 min
Yield: 3 cups approx
Ingredients:
1-1/4 cups water
1/2 cup sugar
zest of 1 orange
1-1/3 cups fresh orange juice
2 tablespoons fresh lemon juice
small mint or basil leaves for garnish, optional
Instruction:
In a saucepan combine water and
sugar bringing to a boil; add zest; reduce heat and simmer 5 minutes.
Strain reserving the zest for garnish. Cool the mixture completely.
Add orange and lemon juice to the cooled simple syrup mixture, pour into a shallow glass container; cover and
freeze.
Transfer frozen mixture to a food processor and puree until completely smooth.
Freeze again in a small bowl.
To serve make
quenelles
by using 2 teaspoons transferring from one teaspoon to the other making oval or football
shapes; or use a melon baller to make small balls. Serve on a
Chinese spoon or
in a stemmed glasses.
Garnish with mint or basil leaves, the reserved zest and serve immediately.
Time
Saving Tip:
Make quenelles or melon balls ahead of time and freeze on chilled
Chinese spoons making serving time
easier. Add garnishes when serving.
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Wine
recommendation: sauvignon blanc
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