Moroccan Blood Orange Sorbet Recipes

Steps:

• With a vegetable peeler, remove the zest from 1 orange, being careful to avoid the white pith. Place the zest in a small saucepan with the sugar and 2 cups water. Warm over medium heat until the sugar dissolves. Transfer to a bowl and chill, then strain.
• Squeeze the juice from the oranges and lemon, and then strain into the orange-sugar mixture. Freeze in an ice cream maker, following the manufacturer's instructions.

Steps:

• Grate 1 tablespoon orange peel; set aside. Squeeze juice from all of the oranges. Strain and discard pulp. In a small saucepan, combine the sugar, orange juice and peel. Cook and stir over medium heat until sugar is dissolved. Set aside to cool., In a large bowl, combine the orange juice mixture, pomegranate juice and orange liqueur. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 4 hours or until firm. Spoon into dessert dishes. Garnish with orange slices and pomegranate seeds.

Steps:

• In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.;

Steps:

• In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze.

Steps:

• Combine the sugar and water in a saucepan, and bring to a boil. Boil until the sugar melts, and remove from the heat. Allow to cool while you squeeze the oranges.
• Place a 1-quart container in the freezer. Combine the strained orange juice, the syrup, lemon juice and Cointreau or Grand Marnier in a bowl. Transfer to an ice cream maker, and freeze according to the manufacturer's instructions. Once the sorbet reaches the desired consistency, transfer to the chilled container and freeze for at least two hours. Allow to soften for 15 minutes in the refrigerator before serving.
• Using a small paring knife, peel away the skin and white pith from the blood oranges or navels (break tangerines into sections). Cut the sections away from the membranes, holding the oranges above a bowl so that you catch all of the juice, then squeeze the shell of membranes above the bowl to catch any remaining juice. Toss with the Grand Marnier and mint. Place one or two scoops of the sorbet in serving bowls, garnish with the blood oranges and their juice, and serve.

Steps:

• To make the simple syrup, combine the sugar, water, and orange zest in a saucepan over medium heat and heat until the sugar dissolves, stirring occasionally. Remove from the heat and allow to cool. Remove the zest before using.
• Cut the oranges in half. Using a juicer or a reamer, juice the oranges and transfer the juice to a nonreactive bowl. Add the Campari. Add the simple syrup to taste, beginning with 1/3 cup and adding additional tablespoons to taste. If you like, reserve some of the juice for your cocktail. Cover the rest of the juice and chill in the refrigerator until cold. Pour into an ice cream maker and freeze according to the manufacturer's directions.

Steps:

• To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.
• Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.
• Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
• To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.
• Preheat the oven to 450°F (230°C).
• To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.
• Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.
• Storage
• Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
• Variation
• You can make this dessert using tangerines or regular oranges instead.