Orange Sorbet Quenelles
serve on Chinese Spoons

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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. 
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

Sorbets
recipe and photograph created by www.finedinings.com

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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.

wine bottle Wine recommendation: sauvignon blanc

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