Best Orange Sherbet In Orange Shells Recipes

Orange Sorbet in Orange Shells image

Provided by faragj

Time 48m

Yield 3 serving(s)

Number Of Ingredients 7

3 medium thick skinned oranges
1 1/4 cups sugar
1 tablespoon sugar
2 cups orange juice
1 lemon, juice of
1 orange, zest of
1 paraffin wax, candle (possibly not needed)

Steps:

cooking time is freeze time.
with a sharp knife slice the top part of the oranges
with a spoon scoop out the inside of the orange.
if the bottom of the orange shell has a hole then seal it with some melted wax from a candle.
set orange shells aside.
now mix all ingredients in a saucepan and heat on medium hhigh heat until the mixture boils and sugar is dissolved.
put in a cup or bowl and let chill in refrigerator or freezer.
put in ice cream can and process as per manufacturer's directions.
put sorbet in orange shells mounding slightly and cover with orange caps.
place in freezer until firm about 2-3 hours.

Orange Sherbet image

Provided by Alton Brown

Categories dessert

Time 2h15m

Yield about 1 quart

Number Of Ingredients 7

7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk

Steps:

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Orange Baked Alaska image

Provided by KARLA10

Time 4h23m

Yield 6

Number Of Ingredients 5

Steps:

Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.
Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.
Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.
Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.
Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 22.6 g, Fat 0.1 g, Fiber 2 g, Protein 2.6 g, Sodium 27.8 mg, Sugar 20.5 g

orange sherbet in orange shells image

Provided by Lynnda Cloutier

Number Of Ingredients 5

1/2 cup flaked coconut
six fresh orange halves from three oranges
1 quart orange sherbet
crushed ice
fresh mint sprigs

Steps:

1. put coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is browned and toasted, watching carefully to avoid Browning. It turns brown quickly. Let cool.
2. Scoop out pulp from orange halves completely to make shells. Using an ice cream scoop, scrape sherbet into balls to fit into each orange shell.
3. Fill clear glass dessert dishes with crushed ice. Place each filled orange shell on top of ice. Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve at once. Serves six.