Sherbet from Yellow and Red Oranges
Baking and Desserts • Turkish
Description
Serve the sherbet alongside your favorite fruits, berries, and other condiments.
Ingredients
- Oranges 5 pieces
- Orange Candies 5 pieces
- Sugar 10 oz
- Triple sec liqueur 2 tablespoons
- 10% cream 15 fl oz
Step-by-Step Guide
Step 1
Cut thin strips of zest from the oranges, separately from the yellow and red ones. Place the zest of the yellow oranges in a blender, add half of the sugar, and blend at medium speed until the zest releases juice and is finely chopped. You should end up with fragrant yellow orange sugar. Transfer the yellow sugar to a bowl and set aside. Repeat the process with the zest of the red oranges, blending it with the remaining sugar, then transfer the resulting red sugar to a clean bowl and set aside.
Step 2
For the yellow orange sherbet, squeeze the juice from the corresponding oranges and strain it through a sieve. You should get about 300 ml of juice without pulp. Pour the juice into a saucepan, add the yellow sugar, one tablespoon of liqueur, and cook to make a syrup. Remove from heat, cover, and let cool to room temperature, then strain the syrup through a sieve and refrigerate overnight.
Step 3
For the red orange sherbet, repeat the similar steps: squeeze the juice, mix with the red sugar and a tablespoon of liqueur, cook, remove from heat, let cool, strain, and chill overnight in the refrigerator.
Step 4
Separately mix the yellow and red syrups with cold cream (200 g for each syrup) and freeze them alternately in an ice cream maker. Once ready, divide the sherbet into two containers and store in the freezer.
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