Rosemary And Blood Orange Sorbet Recipes

Steps:

• Preheat the oven to 350 degrees F. Thoroughly spray a 6-cup (8 1/2-by-4 1/2-by-2 1/2-inch) loaf pan with nonstick baking spray.
• In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add in the eggs and egg yolk one at a time, mixing after each addition. Turn the mixer to low and gradually add the flour and salt. Slowly add the blood orange soda, mixing until combined. Scrape the sides, add the rosemary and zest in one of the blood oranges. Mix again for about 30 seconds.
• Scoop the batter into the prepared pan, spread evenly and place onto a baking sheet. Tap the baking sheet on the counter top to allow air bubble in the batter to escape. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Allow to cool completely in the pan.
• Meanwhile make the glaze: Zest the second blood orange and then juice it into a small measuring cup. Add the powdered sugar, orange zest and 2 tablespoons of the blood orange juice to a mixing bowl and whisk until the glaze is thick but pourable, adding an extra tablespoon of blood orange juice to thin if needed. Remove the cake from the loaf pan to a baking rack set over a baking sheet, drizzle the glaze over the cake and let set.

Steps:

• 1. Place all ingredients into the Vitamix container in the order listed and secure lid.
• 2. Select Variable 1.
• 3. Turn machine on and slowly increase speed to Variable 10, then to High.
• 4. use the tamper to press ingredients into the blades.
• 5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
• 6. Stop machine. Do not over mix or melting will occur. Serve immediately.

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:

• 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.

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, combine the sugar, water & 3 rosemary sprigs & bring to a boil, stirring to dissolve the sugar; reduce the heat to medium-low & simmer, stirring often, to make a thin syrup, about 5 minute.
• Remove from the heat & let cool 10 min; remove & discard the rosemary sprigs.
• Stir in the orange juice & lemon juice, cover & refrigerate until well chilled; stir in the minced rosemary leaves & the orange zest. Pour into a 1-quart metal or plastic pan & freeze; it will be hard.
• Before serving, remove from the freezer & let stand 5 min; using a fork, break up the crystals, as in a granita & serve at once.