Best 6 Orange Honey Sorbet In Orange Cups Recipes

ORANGE SORBET

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.

SPICED FRESH ORANGE AND HONEY SORBET

Steps:

• Combine first 8 ingredients in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until syrup is thick and mixture is reduced to 2 cups, about 12 minutes. Discard bay leaf; cool syrup.
• Strain syrup into medium bowl. Add orange juice and lemon juice. Transfer to ice cream maker and process according to manufacturer's instructions. Transfer sorbet to container, cover, and freeze until firm, at least 6 hours and up to 3 days.

ORANGE SORBET IN ORANGE SHELLS

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.

SPICED ORANGE AND HONEY SORBET

Steps:

• Combine all except the orange and lemon juices in a heavy saucepan and bring to a boil over medium high heat, stirring until the sugar dissolves.
• Boil until the syrup is thick and reduced to 2 cups, about 12 minutes.
• Discard bay leaf and cool the syrup.
• Strain the cool syrup and the orange and lemon juices into your ice cream maker bowl and process according to machine directions.
• Transfer to a container, cover and freeze until solid, at least six hours.

ORANGE SORBET

Steps:

• In a small saucepan, bring the sugar, water and orange peel to a boil. Cook and stir until sugar is dissolved; discard orange peel. Set aside to cool., In a large bowl, combine the orange juice, lemon juice, orange liqueur and reserved sugar mixture. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions., Transfer to a freezer container; freeze for 8 hours or overnight.

ORANGE-STRAWBERRY SORBET

Steps:

• Pour water and sugar into a medium saucepan over medium heat to make simple syrup. Stir occasionally until sugar dissolves. Bring to a boil for 2 to 4 minutes. Remove from heat and let cool, about 30 minutes.
• Add strawberries and sugar syrup to a blender and blend until smooth. Leave a few chunks of strawberries if you like. Add orange juice, lemon extract, and salt and give it a swirl. Refrigerate for 1 to 2 hours; this helps it freeze in the ice cream maker quickly as it has a lot of water.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze for 8 hours to overnight.
• Scoop sorbet and serve.