In a few days, I’ll be leaving for a much-awaited vacation in Europe. I’ve been counting down the days and am so excited to finally visit pastry mecca… PARIS! Although I haven’t been there, I’m already claiming it as my culinary home and have come up with a list of patisseries and boulangeries that I must go to. Croissants, caneles, baguettes, macarons, entremets…. I’ll be very surprised if I don’t put on weight after my trip.
Excited as I am, there’s still lots to do before I leave on my trip. For one, I’ve been trying to clear my fridge of perishable foods so my friends house-sitting won’t have to endure any funky surprises. So I’ve been baking up cupcakes to use up leftover frosting, making quesadillas with ham and cheese, whipping up tiramisu cos I had a tub of mascarpone and puzzling over what to do with a bunch of oranges. Yup, oranges. I know, you must be thinking ‘why not just eat them?’ But I’m fussy over my fruits, and oranges are one of those fruits I don’t actually like to eat… along with apples, pears and honeydew. I don’t mind drinking orange juice or orange-derived stuff, I just don’t like to eat fresh orange segments. Which was why I made marmalade out of mandarin oranges rather than eat them during Chinese New Year. Ok I’m weird.
I decided I’d transform these oranges into an orange sorbet since I needed to bring a refreshing dessert for a BBQ party this weekend. I googled for recipes and Alton Brown’s simple orange sherbet recipe stood out. Well turns out I had to use up milk too and had the exact amount of milk needed in this recipe! Guess this orange sherbet was meant to be. It is extremely easy and quick. The hardest part was getting the juice outta the oranges since I couldn’t find the citrus juicer attachment on my food processor. But my husband insisted on proving that his biceps were stronger than any machine. I didn’t argue with that (though I usually would) since I didn’t have to lift a finger to get freshly squeezed orange juice. Win-win.
If you don’t have an ice-cream maker to churn the sherbet, you could freeze the entire mixture and then use a fork to fluff it every hour until it freezes completely. The resulting texture will be more icy as the ice crystals will end up larger. Using an ice cream maker results in a smoother texture. The sherbet was a crowd pleaser after our outdoor lunch barbecue and I highly recommend you to try it, especially if you like cold desserts but find ice-cream too rich!
(Recipe from Alton Brown)
Yields: 1 quart or almost 1 litre
7 oz (196g) sugar
1 1/2 tablespoons finely grated orange zest (~2 oranges)
1/4 teaspoon kosher salt
2 cups (480 ml) freshly squeezed orange juice (~ 6-8 oranges)
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups (360ml) very cold whole milk
1. In a blender or food processor, combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute.
2. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator overnight.
3. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. Transfer to a lidded container and place in freezer until firm, at least 4 hours or overnight, then serve!
p.s. As mentioned, I’ll be on vacay and away from my kitchen so I won’t be posting new recipes for a couple of weeks. BUT, I will be sharing my culinary adventures in Europe via Instagram (@magdalenesee) and Facebook so follow me if you wanna vicariously fulfil your wanderlust and foodie cravings at the same time!