This sorbet has a creamy texture and the rich, sweet flavor of moro oranges
Yield: 10 to 12 servings
- 6 medium (about 3 pounds) Moro oranges
- 1/2 cup water
- 1 1/3 cups light corn syrup
- 1 cup half-and-half
- Dash of salt
Cut the oranges into halves. Cut the pulp segments from the shell and membrane with a small sharp knife. Process the pulp in a blender or food processor until it is purèed. Pour the pulp through a sieve, pressing hard on the solids with the back of a spoon. You should have about 2 cups of juice. Combine the juice with the water, corn syrup, half-and-half and salt and mix well. Freeze the mixture in an ice cream maker according to the manufacturer's directions.
Tip: No ice cream maker? Try this: Pour the orange mixture into a shallow metal pan; freeze until partially frozen. Spoon the mixture into a chilled bowl and beat with an electric mixer until fluffy. Spoon into a freezer container; freeze until firm.
This recipe is compliments of "The Purple Kiwi Cookbook" by Karen Caplan.
Learn about Blood Oranges.
Other recipes from Produce Pete.