EASY PINEAPPLE SORBET
This is a mouthwatering dessert that is very healthy and perfect for kids to eat - and make!
Provided by Tstarzec
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 5h5m
Yield 6
Number Of Ingredients 2
Steps:
- Mix orange juice and pineapple in a blender on high speed until smooth. Transfer to a covered container; freeze for at least 5 hours.
Nutrition Facts : Calories 41.7 calories, Carbohydrate 10.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.6 g, Sodium 0.9 mg, Sugar 7.9 g
PINEAPPLE ORANGE SORBET
A refreshing, light frozen citrus sorbet. Easy to make and fat free.
Provided by JENINE7
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 3h
Yield 10
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
- In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
- Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 24.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.6 g, Sodium 1.1 mg, Sugar 22.3 g
ORANGE OR PINEAPPLE SORBET
Steps:
- When making sorbet, you can use fresh puree, fresh juice, or commercially prepared frozen puree. No matter which you use, you need simple syrup. When using fruit, it is often necessary to slightly vary the amount of simple syrup to balance the sweetness.
- A refractometer is a piece of equipment used by wine makers to determine the amount of sugar in grapes. It is also used to measure the sugar content in sorbet. It works by measuring light as it is reflected off the sugar crystals contained in the sorbet mix.
- Most ice cream machines work in the same way. The cold source comes from the outside of the container. The ice cream machine blade continually scrapes the sides of the container where the mix has frozen and mixes the frozen particles throughout. The continuous motion of the blade keeps the ice crystals small. If properly spun, sorbet and ice cream should not be icy. The motion of the blade also traps air in the mix as it thickens and gains volume.
- The PACOJET?Y allows you to mix, freeze, and spin the exact number of portions needed. This is a versatile, although expensive, machine that makes great ice creams, sorbets, soups, mousses and purees.
- Make the simple syrup: Combine the sugar and water in a 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. Simple syrup can be stored in the refrigerator indefinitely if kept in an airtight container.
- The technique for the orange or pineapple sorbet is exactly the same. Use a refractometer to balance the sugar in the fruit juice. It may not be necessary to add very much simple syrup to the fruit juice if using commercially prepared fruit juice. It is often very sweet. The fruit juice and simple syrup combination should balance to a measure of 24 to 26 degrees Brix on the refractometer.
- Pour the fruit juice and syrup combination into the PACOJET?Y beaker and freeze until completely frozen. When frozen, remove from the freezer and place the beaker in the PACOJET?Y container. Insert and spin as many servings as you would like to make. The sorbet is ready to serve.
- SOURCES
- PACOJET?Y
- Refractometer: Beryls
ORANGE, MANGO, AND GINGER SORBET
This sorbet is delicious and refreshing.
Provided by Bearskat
Categories Desserts Frozen Dessert Recipes Sorbet Recipes
Time 6h50m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the water, sugar, ginger, salt, and lime zest in a saucepan; bring to a boil. Reduce heat to low and simmer 5 minutes. Allow mixture to cool; strain. Stir in the orange juice, mango juice, and lemon juice. Cover and chill 3 hours.
- Fill an ice cream maker with the mixture, and freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 195 calories, Carbohydrate 49.8 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.6 g, Sodium 43 mg, Sugar 47.4 g
BIG BATCH ORANGE GINGER HOT TODDY
Winter evenings are warmed up with this shareable hot toddy. It's perfect after a day on the slopes or an evening with friends around a fire. It's a drinkable hug that goes down so smoothly with hints of orange, cloves and cinnamon.
Provided by Valerie Bertinelli
Categories beverage
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the water in a medium saucepan over medium-high heat.
- Use a vegetable peeler to remove two large strips of orange peel. Pierce the peels with the whole cloves and set aside. Squeeze the juice of the orange, about 1/4 cup.
- Add the orange juice, honey, cinnamon sticks, sliced ginger and the orange peel with cloves to the saucepan and bring to a simmer, stirring occasionally, about 3 minutes. Once the liquid is simmering, add the whiskey, then turn off the heat.
- Ladle into glass mugs and serve immediately. Alternatively, keep warm on very low heat on the stovetop or in a slow cooker on low heat. Garnish with additional orange peel.
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