Yellow and red orange sorbet
8 servings
360 minutes
Sherbet made from yellow and red oranges is a delicate dessert rooted in Turkish culinary traditions. Skillfully combining the freshness of citrus fruits with the velvety texture of cream, this sherbet delights with its rich flavor. Yellow oranges provide sunny sweetness, while red ones add a hint of berry tartness, creating a refined combination. The liqueur 'Triple Sec' adds a subtle note of citrus depth, and the double freezing process turns the sherbet into the perfect treat for a hot day. It can be served in compotes, garnished with zest and pieces of fresh oranges, creating an impressive and refreshing dessert worthy of the finest Eastern traditions.
1
Cut thin strips of zest from the oranges, separately from the yellow and red ones. Load the yellow orange zest into a blender, add half 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. Do the same with the red orange zest, blending it with the other half of the sugar, then transfer the resulting red sugar to a clean bowl and set aside.
- Oranges: 5 piece
- Blood oranges: 5 piece
- Sugar: 1.5 glass
- Sugar: 1.5 glass
2
To make sherbet from yellow oranges, squeeze the juice from the oranges of the corresponding color and strain through a sieve. You should get about 300 ml of pulp-free juice. Pour the juice into a saucepan, add yellow sugar, a tablespoon of liqueur and boil the syrup. Remove from heat, cover with a lid and let cool to room temperature, then strain the syrup through a sieve and refrigerate overnight.
- Oranges: 5 piece
- Sugar: 1.5 glass
- Triple sec liqueur: 2 tablespoons
3
For the red orange sherbet, repeat similar steps: squeeze the juice, mix with red sugar and a spoon of liqueur, boil, remove from heat, let cool, strain, and chill overnight in the refrigerator.
- Blood oranges: 5 piece
- Sugar: 1.5 glass
- Triple sec liqueur: 2 tablespoons
4
Mix yellow and red syrups (200 grams each) with cold cream separately and freeze alternately in the ice cream maker. Place the finished sherbet in two containers and store in the freezer.
- Cream 35%: 400 ml
- Cream 35%: 400 ml