Sorbet a l' Orange Hotel Excelsior
"This is a truly elegant dessert. If you can get oranges with a couple of leaves attached it is even more impressive. The recipe takes a little time but it is all in advance as you serve from the freezer to the table. I like to put in a couple of tbsp of Orange Liquer just before the last freezing or in the bottom of each orange either way it is a delicious and in many areas a very economical dessert."
- Ready In:
- 3hrs 6mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 4 cups fresh orange juice
- 2 3⁄4 cups sugar, plus
- 2 tablespoons sugar
- 2 cups water
- 2 lemons, juice of
- 2 teaspoons orange zest
- 6 medium thick skinned oranges, caps cut off and set aside,flesh scooped out,set the oranges aside and use the flesh for another rec
directions
- In a saucepan combine the orange juice, sugar, water, lemon juice& orange rind.
- Heat the mixture stirring until the sugar is dissolved and boil the syrup for 5 minutes.
- Transfer the syrup into a bowl and chill for 2 hours.
- Pour syrup into refrigerator trays and freeze until it is mushy and set around the edges.
- Transfer the mixture to a bowl and beat for 1 minute.
- Return mixture to trays and freeze it stirring it at 1 hour intervals.
- When frozen fill the orange shells with the frozen sherbet and mound above the edge of the orange in a dome.
- Scoop the flesh ot of the caps.
- Place caps on the orange allowing some sherbet to show.
- Refreeze until ready to serve.
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Reviews
-
This is truly elegant and the mixture of the prepared syrup that goes into the oranges, is extremely addictive. Nothing can be more divine to one's taste buds than this dessert on a hot sunny afternoon. I loved the idea of the orange liquer as well as serving it in oranges - looked really cute and elegant. The only thing I omitted was the orange zest as we don't like the zest of anything in our food(just a personal preference). A definite keeper, it was a huge hit amongst our friends' this afternoon for our Diwali get-together. Thanks so much for sharing this. Will repeat this tasty, economical, elegant and "To die for" recipe often. Last but not the least, I loved the name of this recipe:) Thanks, again!
RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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