Razzle Dazzle Recipes - Ice Cream
Orange Sorbet Recipe
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1 C. sugar or 1/2 C. fructose
2 C. freshly squeezed orange juice (3-5 oranges)
2 t. grated orange rind
1 lime, juice and grated rind
1/2 t. vanilla extract
In a saucepan, combine sugar or fructose with 2 C. water over high
Bring to a boil and cook for 2 minutes. Add 1 t. each grated orange
and lime rind and set aside to cool.
When cool, stir in orange juice, lime juice, remaining orange rind
and vanilla. Pour into an ice cream freezer and freeze according to
directions or freeze in a tightly sealed container.
Before serving, cut into chunks and blend to slush in food
processor. Return to freezer to chill for 30 minutes, then serve
cold, garnished with chocolate orange peel.
Dark Chocolate Orange Peel
Rind of 2 oranges
3-4 oz. dark or bittersweet chocolate
Scrape rind of orange with a spoon, removing inner white pulp. Slice
rind as thinly as possible or shred finely in food processor.
Melt chocolate in a glass bowl over hot water or in microwave (use
half power and start with 1 minute). Stir orange peel threads into
chocolate, then drop them singly or in small clumps onto waxed paper
Store in a tightly sealed jar or tin.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes