Sorbet is frozen fruit juice. Winter is the time for citrus fruits, so we will make it from oranges. To do this, you need to have at hand the most important tool, a juicer. Everything is done quickly, almost instantly, and then put into the freezer for a while so that the sorbet can freeze.
It can be stored in the freezer for up to several months. Take the opportunity, while there are juicy delicious oranges on sale, make sorbets, treat your friends to them, enjoy their unusual taste yourself and the kids will be immensely happy with such a delicacy.
Wash oranges and cut into halves.
Pass through a juicer.
Collect orange juice in one container.
As desired, you can add sugar syrup. To do this, take a ladle, pour water into it, add sugar, bring to a boil, boil for 2 minutes, then cool. And add the already cooled sugar syrup to the orange juice. But you need to try the juice, if the oranges are sweet, then sugar syrup may not be needed. Choose according to your taste.
Pour the resulting juice into molds. For children, you can use ready-made ice cream molds. The kids will be happy to enjoy popsicles.
Close the molds with lids and put in the freezer. After a couple of hours, popsicles will be ready.
For the sorbet, pour the juice into a container. Close and put in the freezer. You can take it out of the freezer every hour and beat with a fork so that ice crystals do not form. And you can do nothing, but as needed, get it out of the freezer and use it along with ice crystals. A matter of taste and desire of everyone. Either way, it will be delicious.
Here is the finished result of orange sorbet. You can also use an ice cream scoop to make balls out of sorbet.
Bon appetit and delicious holidays!
Refreshing dessert or sorbet is of French origin, it is prepared quickly, but the truth is frozen for a long time. But the tasting process is a real pleasure for gourmets and invariably causes delight: “so simple - but how delicious!” Try our homemade orange sorbet recipe and treat your loved ones to a serving of champagne dessert.
You will need: a saucepan / saucepan, a container for freezing, a hand whisk or a blender / mixer.
Cooking time: preparation - 10 minutes, freezing - 10 hours.
Food category: desserts and drinks with alcohol.
Ingredients for 4-5 servings:
- oranges for juice - 2 large fruits,
- champagne / sparkling - 250 ml,
- white sugar m finely crystalline - 150 g,
- lemon juice - 1-2 tbsp. spoons, optional
- orange - 2-3 slices for decoration,
- mint leaves for garnish
Note: the variety / type of champagne does not matter.
How to cook with a photo step by step
Squeeze the juice from two ripe large oranges with pulp, but without seeds. The approximate volume of freshly squeezed juice is 250 ml. A little more or less orange juice - the sorbet will not spoil. 
Pour juice into a saucepan and pour sugar. Put on the stove and bring to a boil - the sugar crystals should completely dissolve. Remove orange syrup from heat and cool completely.
Mix with a blender/mixer or a hand whisk (for whipping cream, eggs, etc.) chilled syrup and champagne. Mix with a hand whisk - 1-2 minutes, with a mixer - 30-40 seconds.
Taste: if too sweet, add lemon juice or a few crystals of citric acid. 
Close the container tightly with a lid and put in the freezer, preferably for 10 hours. Every 2-3 hours, remove the container from the refrigerator, and mix the contents thoroughly with a whisk, but better with a mixer for 30 seconds to evenly mix the freezing dessert and prevent the sorbet from turning into fruit ice.
Ready frozen sorbet/sorbet can be stored in the refrigerator for 2-3 weeks.
A cold and delicate dessert can be consumed with champagne, as well as a separate treat for adults. You can serve an orange dessert on the table in tall champagne glasses or in wide, low glasses.
It is advisable to decorate the sorbet with thin slices of orange and fresh mint leaves. Bon appetit and happy holidays!
Recall that last time we prepared
There are many legends in the history of cooking. One of them says that “sorbet” or “sorbet” is nothing more than “sorbet” pronounced in the French manner. Apparently, one of the Parisian chefs was so tired of the heat of the Arab countries, where he went to travel and explore the East, that when he came home, he couldn’t come up with anything better than fruit ice cream as a memory of his voyage. Although the Arabs still call sherbet several other dessert dishes - thick sweet dishes with nuts and jam, fruit juices and soft drinks with spices. Let's make a delicious and refreshing orange and lemon sorbet together!
Ingredients To make lemon orange sorbet:
- orange juice (freshly squeezed or packaged) - 500 ml
- orange - 1 pc.
- lemon - 1 pc.
- gelatin - 1 tsp
- sugar - 2-3 tbsp.
- dark chocolate - 100-150 g
Additionally you will need:
- silicone molds
- tassel
Recipe lemon orange sorbet:
Wash the orange and lemon, remove the zest from them.
Mix orange juice in a small saucepan (leave 50 ml of juice to dissolve gelatin) and lemon juice, transfer orange and lemon zest there.
Add sugar and put the pan on the fire. Bring the mixture to a boil, and when the sugar is completely dissolved, remove from heat and strain the liquid through a sieve. Leave to cool.
Pour gelatin with orange juice, left earlier.
When the orange mixture has cooled and becomes warm, pour the juice with diluted gelatin into it. Stir so that all the gelatin dissolves well.
Pour the contents of the pan into a container, put it in the freezer for 2-3 hours or place it in an ice cream maker.
During this time, prepare the chocolate shell for the sorbet. To do this, melt the chocolate in a warm water bath, coat the molds with a silicone brush with melted chocolate and put them in the freezer to harden the chocolate. Repeat the procedure several times until the shell thickness is 3-5 mm. Before filling the molds with sorbet, store them in the freezer.
Periodically, approximately every 30-40 minutes, lemon-orange sorbet must be removed from the freezer and mixed.
After 2-3 hours, when the mixture begins to crystallize, transfer the sorbet to chocolate molds and place them in the freezer again for at least 1 hour.
Before serving, remove the silicone molds, decorate the sorbet with orange slices and mint leaves.
Lemon-orange sorbet is ready!
Bon appetit!
A light orange can not only refresh and quench your thirst on a hot day, but also do it without building extra centimeters at the waist and hips. Low-calorie orange ice cream will appeal to children and adults.
How to make orange sorbet?
Ingredients:
- freshly squeezed orange juice - 300 ml;
- anise - 2 stars;
- sugar - 100 g.
Cooking
Pour the juice into a saucepan and add anise and sugar to it. Bring the liquid to a boil over medium heat and cook until the sugar has dissolved. We extract the anise from the saucepan and pour the juice with sugar into the ice cream maker. If you don't have an ice cream maker, then pour the juice into a freezer container and leave it in the freezer until it hardens, then stir the sorbet with a fork every hour to break up the ice crystals that form.
Orange sorbet with dried apricots
Ingredients:
- oranges - 2 pcs.;
- dried apricots - 80 g;
- sugar - 20 g;
- orange peel - 1 tbsp. spoon;
- ice cubes - 4 1/2 tbsp.
Cooking
This sorbet recipe requires the use of a very powerful blender. It is necessary to put all the ingredients in the blender bowl and beat them gradually increasing the speed of whipping the device to the maximum. As soon as the mass becomes homogeneous, the sorbet can be served at the table.
Orange sorbet with pineapple
Ingredients:
- water - 1/2 tbsp.;
- sugar - 1/2 tbsp.;
- orange juice - 2 tbsp.;
- lemon juice - 1 tbsp. spoon;
- pineapple - 500 g;
- orange peel - 2 teaspoons.
Cooking
We heat water in a saucepan and add sugar to it, after which we cook the liquid until the sugar crystals dissolve. With the help of a mixer, puree the pineapple slices, add syrup, and lemon, as well as orange zest to them. Pour the liquid into a freezer mold and leave it in the freezer until it hardens slightly, after which we beat the sorbet again with a blender and return it to the freezer for 2 hours.
Orange sorbet with Campari
Ingredients:
Cooking
Grate the orange zest and squeeze out the juice. We mix the zest with the juice, add sugar, mint sprigs to the mixture and boil the liquid over medium heat until the sugar crystals dissolve. Cool the liquid to room temperature and add campari. We extract the mint. Pour the juice into an ice cream maker and cook according to the instructions, or pour the future sorbet into a mold and after an hour of freezing, start stirring it every 15 minutes.
This is the most delicious soft, refreshing, cooling dessert known. He will not leave anyone indifferent!
In addition to oranges, the basis of sherbet ice cream necessarily includes milk or dairy products. But orange sorbet is made without the addition of dairy products. We offer you recipes for orange sherbet and sorbet, and what to cook, decide for yourself!
Grocery list:
- Orange zest - 1 tablespoon
- Sugar - 1 cup
- Freshly squeezed orange juice - 2 cups
- Lemon juice - 3 tablespoons,
- 2/3 cup heavy cream
- 2 tablespoons of liquor.
Cooking process:
- Whisk orange zest with sugar.
- Slowly pour in the orange and lemon juice, whisking continuously until the sugar dissolves.
- Strain the resulting mixture through a sieve.
- Add liqueur to the mixture and mix well.
- Place seeds in the freezer for 30 minutes.
- Whip the cream to stiff peaks and then fold in the chilled sugar-juice mixture.
- Pour the sherbet semi-finished product into molds or pour it into a container and send it to the freezer for at least 3-4 hours.
A set of food ingredients:
- fresh oranges - 1 kg,
- lemon (lime) fresh, ripe - 200 g,
- sugar in powder / sand - 300 g + 50 g (in zest),
- vanilla sugar in powder - 50 g,
- proteins from 4 fresh large chicken eggs,
- citrus liquor - 50 g,
- spring water (mineral) without gas - 150 ml.
Stages of step-by-step preparation:
- Beat egg whites with a blender or mixer until stiff peaks form.
- Wash fresh oranges and lemons (limes). Without peeling, cut all citrus fruits into halves and, using an electric juicer, squeeze the juice out of them.
- Mix orange and lemon juices in a separate clean jar, and coarsely grate all the zest from the skin and transfer to a separate bowl.
- Add half of the cooked sugar (in powder / sand) and all the vanilla powder to the juice. Stir and pour in the prepared liqueur. Mix again.
- Add, slowly pouring in a trickle, the liquid juice component into the whipped proteins, while not forgetting to beat the mixture with a blender (mixer) at the slowest power and speed of the device. The mass should be homogeneous and sparse.
- Pour the resulting cream mixture into a small baking dish with high sides and place it in the freezer for two hours. During this time, the mixture will begin to harden.
- Take it out of the freezer, add the rest of the sugar and beat quickly using a blender or mixer.
- Put the mixture back in the same place in the freezer for 4 hours until it completely hardens.
- Place coarsely grated orange zest in a saucepan and cover with water. Put on medium heat and cook for an hour and a half.
- Add sugar and cook for another quarter of an hour. Remove from fire and cool slightly.
- Strain the sweet syrup from the zest through a sieve and place in a separate flat bowl-plate, spreading in small piles. Remove to refrigerator shelf. Then put it in a separate bag and put it in the freezer too.
- Serve orange sherbet in portioned bowls, flavored with pieces of sugar zest.
Amazingly delicious dessert and the easiest way to prepare.
List of food ingredients:
- fresh oranges - 600 g,
- still water, spring or mineral - 500 ml,
- sugar in powder / sand - 450 g.
Step by step instructions for making sorbet:
- Cut fresh oranges in half.
- Squeeze juice from each orange half using a citrus juicer, preferably an electric one.
- Coarsely grate the zest from the peeled orange peel and put in a bowl.
- In a small saucepan, mix sugar with water and bring to a boil. Sugar must be completely dissolved in water. Cool down quite a bit.
- In a separate bowl, combine sugar syrup with orange juice and grated zest. Stir and let stand for a quarter of an hour.
- Strain the resulting mixture through a sieve.
- Pour the strained mixture into a hermetically sealed container-bowl and put in the freezer for 2 hours.
- After removing the container with the prepared sorbet from the freezer, mix thoroughly, beating with a mixer (blender), thereby breaking the resulting ice edge. Put the orange sorbet back in the freezer for two hours.
- Repeat this procedure three more times, and then you can eat, spreading the yummy in portions.
When serving, the sorbet prepared according to this recipe can be supplemented with candied slices of oranges or its zest, fresh mint leaves, chopped almond kernels.
