"Two ingredients, very easy, absolutely delicious"
I was given a crate full of oranges the other day by my mum (who got it from one of my uncles who has an orange tree) so I was on a bit of a mission to use them all up without throwing them out, as I hate waste.
So I went on a bit of a hunt for recipes to use up all of the oranges. When I came across this recipe, I had to try, firstly because it only has two ingredients and secondly in our house we love ice creams, sorbets and granitas.
This had the perfect balance between tart and sweet, my kids loved it.
This recipe can be doubled.
You really should try this sorbet, it is so easy to make and tastes great, very refreshing actually.
So I went on a bit of a hunt for recipes to use up all of the oranges. When I came across this recipe, I had to try, firstly because it only has two ingredients and secondly in our house we love ice creams, sorbets and granitas.
This had the perfect balance between tart and sweet, my kids loved it.
This recipe can be doubled.
You really should try this sorbet, it is so easy to make and tastes great, very refreshing actually.
Recipe
Recipe adapted from www.marthastewart.com
Serves 4-6
3 cups freshly squeezed orange juice
1/2 cup caster sugar
In a small saucepan, add the sugar and 1/4 cup of the orange juice. Place over a medium heat, cook, stirring, until the sugar dissolves. Bring to the boil, simmer for about 1 minute.
Combine the sugar mixture with the remaining orange juice in a large bowl. Stir to combine. Pour into a 2 litre plastic container (that has a lid). I find old ice cream tubs perfect for this. Cover and freeze for 2-4 hours or until frozen solid.
Just before serving, break up the sorbet into large pieces with a fork. Working in batches, transfer to a food processor and process until smooth. I like to serve it immediately, but if you need to place it back into the freezer, cover it, and just remember to take it 5-10 minutes before serving.
Serves 4-6
3 cups freshly squeezed orange juice
1/2 cup caster sugar
In a small saucepan, add the sugar and 1/4 cup of the orange juice. Place over a medium heat, cook, stirring, until the sugar dissolves. Bring to the boil, simmer for about 1 minute.
Combine the sugar mixture with the remaining orange juice in a large bowl. Stir to combine. Pour into a 2 litre plastic container (that has a lid). I find old ice cream tubs perfect for this. Cover and freeze for 2-4 hours or until frozen solid.
Just before serving, break up the sorbet into large pieces with a fork. Working in batches, transfer to a food processor and process until smooth. I like to serve it immediately, but if you need to place it back into the freezer, cover it, and just remember to take it 5-10 minutes before serving.
Enjoy!
Find the recipe at www.whatscookingella.com/orange-sorbet.html
Pin it: www.pinterest.com.au/pin/399413060714990406
Pin it: www.pinterest.com.au/pin/399413060714990406
RSS Feed