Light orange sorbet is able not only to refresh and quench your thirst on a hot day, but also to do this without increasing excess centimeters on the waist and hips. Low-calorie ice cream from orange will be to taste to children and adults.
How to make orange sorbet?
Ingredients:
- freshly squeezed orange juice - 300 ml;
- anis - 2 stars;
- sugar - 100 g.
Preparation
Juice is poured into a saucepan and add anise and sugar to it. We bring the liquid to a boil over medium heat and cook until the sugar dissolves. Anise is extracted from the saucepan and we pour the juice and sugar into the ice cream maker. If you do not have ice cream, pour the juice into the freezer and leave it in the freezer until it hardens, and then mix the sorbet with a fork every hour to destroy the ice crystals that form.
Orange sorbet with dried apricots
Ingredients:
- oranges - 2 pieces;
- dried apricots - 80 g;
- sugar - 20 g;
- orange peel - 1 tbsp. a spoon;
- Ice cubes - 4 1/2 tbsp.
Preparation
This recipe for sorbet preparation requires the use of a very powerful blender. In the bowl of the blender, you must put all the ingredients and whip them gradually increasing the speed of whipping the device to maximum. Once the mass becomes uniform, the sorbet can be fed to the table.
Orange sorbet with pineapple
Ingredients:
- water - 1/2;
- sugar - half a century;
- orange juice - 2 items;
- lemon juice - 1 tbsp. a spoon;
- pineapple - 500 g;
- orange peel - 2 tsp.
Preparation
In the saucepan, we warm the water and add sugar to it, after which we cook the liquid until the crystals of sugar are dissolved. With the help of a mixer, we grate the slices of pineapple, add syrup, orange juice and lemon juice, as well as orange peel. We pour the liquid into the freezing mold and leave it in the freezer to lightly solidify, after which the sorbet is again whipped with a blender and returned to the freezer for 2 hours.
Orange sorbet with campari
Ingredients:
- oranges - 6 pieces;
- sugar - half a century;
- mint - 2 branches;
- kharri - 3 tbsp. spoons.
Preparation
We grate the zest of oranges and grate the juice on the grater. Mix the zest with the juice, add sugar to the mixture, sprigs of mint and boil the liquid over medium heat until the sugar crystals dissolve. Cool the liquid to room temperature and add the campari. We extract the mint. We pour the juice into the ice cream and cook according to the instructions, or we pour the future sorbet into the mold and after an hour of freezing we start to mix it every 15 minutes.