Orange Sherbet with Kiwano
Baking and Desserts • Italian
Description
If the sherbet has turned out too crystallized (similar to fruit ice), this can be fixed. Let the sherbet slightly thaw at room temperature, then blend in parts in a blender until smooth, transfer back to the container, and store in the freezer.
Ingredients
- Orange juice concentrate 15 fl oz
- Condensed Milk 5 oz
- Grand Marnier Liqueur 1 teaspoon
- Natural Yogurt 5 oz
- Kiwano 1 piece
Step-by-Step Guide
Step 1
Combine freshly squeezed pulp-free orange juice, condensed milk, yogurt, and liqueur in a deep bowl, cover the bowl with a plate, and refrigerate until very cold or overnight.
Step 2
Pour the sherbet into an ice cream maker and freeze according to the instructions. Transfer the 'soft' sherbet to a container and place it in the freezer until fully set. If you don't have an ice cream maker, immediately pour the sherbet into a container and put it in the freezer. Stir the sherbet with a regular spoon every half hour until it sets.
Step 3
If desired and available, 'fill' silicone baking molds with the resulting sherbet, cover with plastic wrap, and place in the freezer.
Step 4
Remove the sherbet from the molds and serve with the flesh of the kiwano as a sauce.
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