Orange sorbet with kiwano
8 servings
360 minutes
Orange sorbet with kiwano is a refreshing treat with an Italian character. Its roots trace back to Mediterranean dessert traditions where citrus fruits play a leading role. The bright orange flavor harmonizes with the creaminess of condensed milk and yogurt, while Grand Marnier liqueur adds a subtle touch of sophistication. The frozen dessert achieves an airy texture, and the exotic kiwano gives it an unusual fruity freshness. This sorbet is perfect for a hot day when you want to enjoy a light and invigorating dessert. It can be served as a standalone treat or used as an elegant addition to fruit dishes.
1
Mix fresh orange juice without pulp, condensed milk, yogurt, and liqueur in a deep bowl, cover the bowl with a plate, and refrigerate until very cold or overnight.
- Orange juice: 400 ml
- Condensed milk: 130 g
- Grand Marnier liqueur: 1 teaspoon
- Fat-free natural yoghurt: 200 g
2
Pour the sorbet into the ice cream maker and freeze according to the instructions. Transfer the 'soft' sorbet to a container and place it in the freezer until fully set. If you don't have an ice cream maker, pour the sorbet directly into a container and put it in the freezer. Take it out and stir the sorbet with a regular spoon every half hour until it sets.
3
If desired and available, fill silicone baking molds with the sherbet, cover with plastic wrap, and place in the freezer.
4
Remove the sorbet from the molds and serve with kiwano flesh as a sauce.
- Kiwano (horned melon): 1 piece
