Suzanne’s recipe – 42 2014 Sorbet a l’Orange
With the really hot weather starting I looked for a refreshing desert to serve at lunchtime and decided a sorbet would be perfect. This dish probably originates from Persia but is usually associated with Italy. Apparently the infamous Roman Emperor Nero organised runners to hand pass snow from the mountains to his palace to create sorbet for a banquet. I find this a bit extreme and am glad I have an ice cream maker. This is such an easy dish to prepare and the fruit retains its fresh flavours. I chose to make an orange sorbet to which I added the orange liqueur Cointreau. It was delightfully refreshing and perfect for summer. The delicate Lady Lola wine went well with this dish because the Moscato and Pinot Grigio grapes give a slightly off dry taste and delicate floral fragrance.
Ingredients for approximately 750g of sorbet
- 400ml freshly squeezed orange juice (use 3 to 4 large oranges)
- 1 orange for slicing
- 300g Sugar
- 300ml water
- 2 egg whites
- 1 tablespoonful Cointreau (optional)
A bottle of Lady Lola wine from the French Market shop .
- Put ice cream maker bowl in freezer 24 hours before use
- Grate the zest off the oranges and place in a bowl
- Cut oranges in half and squeeze out the juice into a container, you need 400ml
- Put sugar and water into a heavy based saucepan and bring to the boil. Allow to cool down
- Add the orange juice, grated zest and Cointreau, mix together well and leave to cool in fridge for 12 hours
- Prior to making sorbet, whip egg whites until thick
- Lightly mix egg white into orange mixture
- Assemble ice cream maker and switch on
- Pour in the orange mixture and allow to mix for at least 20 minutes until the mixture is frozen
- Line a 1 kg log shaped mold with cling wrap
- Spoon in the frozen mixturs. Shake down well so that the mixture setttles without air bubbles.
- Cover with cling wrap and put in freezer until required.
- To serve use an ice cream scoop and scoop into glass dishes.
- Slice 1 orange thiinly and decorate dish with a slice of orange, serve straight away
I recommend pairing with a bottle of Lady Lola, a delicate flavoured just off dry white Italian wine made from Moscato and Pinot Grigio.