It's Orange Sorbet time!!! Summer is just around the corner... hopefully... this weather, I tell ya, it's hot one day, cold the next... sheesh! Onward!
So, I had a bag of oranges I bought, and they were just sitting around not doing a damn thing.. well... a few of them were rotting, so they were doing something! Most of them were just fine though! I decided what better way to make use of them than to make a delicious cool delight!
My schools cook book has a recipe for lemon sorbet, so I figured, why not just tweak it and make an orange sorbet! Looking back I wish I put more thought into the tweaking... I'll tell ya why in a sec!
In order to make sorbet, you need this:
yup!! you read it correctly! You need 28degrees syrup! It's basically sugar water... scroll down for the recipe :) I don't know why it's called 28 degrees syrup.. of course I'm sure there's a reason, and I'm also quite sure chef told us why.... did I pay attention? possibly....??... did I retain that information? of course not!
The original recipe calls for lemon juice, water, syrup and 1 egg white.... the only tweak I made was substituting oranges for the lemons..... I sort of forgot that oranges are sweeter than lemons... so when I write this recipe I'm going to tweak the syrup part!
Anyways!!!! Onward, once again! So, you juice the oranges and mix the juice with water and syrup.. then you gotta do the baume test!! do do do!!! (my trumpet noise) You can use a normal baum meter or, you can use a handy dandy egg.. like I did:
You pour your mixture in a tall glass and plop an egg in there... now... the top of the egg, as you see in this pic, should be the size of a dime to nickel.... I think mine might've been a half dollar... sigh.. which I chose not to fix... Anyways! what you're looking for here is the right balance of sugar and water content.... if I would've paid more attention I would've realized there was way too much sugar and should've added more water... alas I did not... hence, the awkward baker... or.. stubborn.. or lazy ass baker :) So, you obviously must adjust accordingly.
(Note: Baume meter testing - According to this site when using a baume meter you want it to reach 20. Adjust by using the syrup to raise the measuring device and water to make it sink. )
So... la de da, once you have that adjusted and well on its merry little way, break out the big guns... i.e your ice cream/sorbet churning device, and churn away my little friends! churn away!
I hulled out the orange halves to freeze the sorbet in the orange rinds... they're so cute!!!!!!!!!
Recipes!!!
28degrees Syrup!
5 c sugar
4 1/4 c water
- basically just put these two in a pot and heat until all sugar has dissolved :) Oh... you have to bring it to a boil, the second it starts boiling immediately remove from heat!
Orange Sorbet!
1 c fresh squeezed orange juice
1 c water
1 c cold 28 degrees syrup
1 egg white
- add first 3 ingredients together and let it sit overnight (I didn't let it sit overnight.. so let it sit for however long you want.) The original recipe calls for 1 1/3 c syrup but that's prob cuz it was for lemon sorbet... so I changed this to 1 cup... you might need less so, baume test that bad boy!
- when you put this in your churning device, before it's frozen (my recipe says about 10 min before its done.. but how can one tell?! sheeit!?) take out 1/3 of this mixture and whisk it with the egg white until thick and foamy and frothy! Pour that sucker back in and continue churning until mission is complete!
- spoon into hulled rinds, and freeze!! Once frozen point has complete, individually wrap them and BAM! You've got super cute individually wrapped orange sorbets!!
Enjoy!!
(Note: my pics are from my phone.. crap, I know... I hope to get a better camera in the near future!! Feel free to send donations my way ;) )
