Sharbat Orange Ice Recipes

SHARBAT (ORANGE ICE)

A wonderfully refreshing drink popular throughout the Middle East. This particular version of it is from Iran, and is from the Bay Books' publication: 'The Best of Lebanese and Middle Eastern Cooking'. It is impossible to provide "accurate" freezing times for this recipe, as it's really up to you - and also of course to the efficiency of your fridge - just how many times you repeat step 4. When I've made this, I've repeated this step three times, so that's what I've calculated into the "cooking time". For this recipe "cooking time" = freezing time. This is, therefore, obviously a prepare-ahead drink/dessert, and one which is ideally made when you are in the kitchen preparing other dishes. I'm posting it for the 2005 Zaar World Tour. Orange-blossom water can be purchased from Middle Eastern grocery stores. I'd recommend making this Sharbat with fresh oranges and lemons, and with natural spring water or filtered water. And to use more or less sugar, to satisfy your taste preferences.

Provided by bluemoon downunder

Categories Punch Beverage

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 5

Sharbat (Orange Ice) image

Steps:

Combine the orange and lemon juices.
Place the sugar and water in a saucepan, bring to the boil, simmer for 5 minutes and then cool.
Stir in the fruit juices and orange-blossom water, pour into freezer trays, cover with foil and freeze.
As the ice freezes a little, beat it lightly with a fork to reduce the size of the ice crystals; and repeat this process at 30 minute intervals.
Transfer the Sharbat from the freezer to the refrigerator 20 minutes before serving.
Note: The Sharbat may be served in scooped-out orange shells or in glasses or in shallow bowls; and may be served with shredded lemon or orange peel, or both; or with thin slices of orange.

Ingredients

500 ml orange juice
125 ml lemon juice
375 g sugar (to taste)
800 ml water
1 tablespoon orange blossom water

ORANGE SHERBET I

Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Provided by LUCY WILSON

Categories Desserts Frozen Dessert Recipes

Time 4h

Yield 6

Number Of Ingredients 12

Orange Sherbet I image

Steps:

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g

Ingredients

¼ cup cold water
1 teaspoon unflavored gelatin
¾ cup boiling water
¾ cup sugar
2 ¼ tablespoons grated orange zest
½ cup orange juice
¼ cup lemon juice
1 egg yolk, beaten
½ cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

ARABIAN ORANGE ICE

Before commercial ice cream was available in the Gulf countries, homemade ices were very popular in the summer heat. This is a basic recipe calling for oranges and lemons, but can easily be substituted with crushed melon, strawberries, or whatever your favorite fruit may be. From "The Arabian Delights Cookbook." Recipe time does not include freezing.

Provided by winkki

Categories Frozen Desserts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Arabian Orange Ice image

Steps:

Bring the sugar and the water to a boil.
Boil 5-10 minutes, until the sugar is completely dissolved; cool slightly and strain if necessary.
Add the juices and rinds, stirring to mix well, or blend in a food processor.
Pour liquid in glass bowl and freeze until slushy.
Use an electric mixer or a food processor to beat the frozen mixture until smooth.
Pour into a container of your choice, and return to the freezer.
Freeze until firm.

Ingredients

1 cup sugar (more or less, depending on the sweetness of the fruit)
2 1/2 cups water
1 1/3 cups fresh orange juice
1/2 cup fresh lemon juice
1 orange, rind of, finely grated
1 lemon, rind of, finely grated

More about "sharbat orange ice recipes"

ORANGE SHERBET RECIPE | KING ARTHUR BAKING

Web Instructions Combine everything except the liquor in a bowl, beating until smooth. Chill the mixture in the refrigerator until it's very cold, overnight if …
From kingarthurbaking.com
3.8/5 (5)
Total Time 35 mins
Servings 1
Calories 270 per serving

Combine everything except the liquor in a bowl, beating until smooth., Chill the mixture in the refrigerator until it's very cold, overnight if possible.
Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable., Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions., Transfer the sherbet from the canister to a freezer-safe container.
If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer., Freeze until firm, about 4 hours.
If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften., Yield: about 1 quart sherbet.

Sharbat Orange Ice Recipes

SHARBAT (ORANGE ICE)

ORANGE SHERBET I

Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

ARABIAN ORANGE ICE

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