Ingredients
1 stephen ceideburg
1 1/4 cup sugar
4 large navel oranges *
3 yellow wax hot peppers, chopped
1/4 cup fresh lemon juice
3 tbsp light corn syrup
2 tbsp dark rum
Directions
* not juice oranges, peeled and white pith removed
Sorbets can be served either as a dessert or as a refresher between
courses. Peppers add just a little heat to the frozen fruit juices.
If your ice-cream freezer holds less than 6 cups, make this in
batches or halve the recipe.
At once cold and hot, Citrus-Pepper Sorbet has fruity flavor with a
bite.
Combine 1 1/4 cups water with sugar in a small saucepan and bring to a
boil, stirring, until the sugar dissolves. Remove from the heat and
cool to room temperature. Chill in the refrigerator for 2 hours.
Meanwhile, chop the fruit, discarding any seeds. (You should have
about 3 1/2 cups.) In a blender or food processor, Puree oranges and
remaining ingredients. Add 1/2 cup water, blend briefly and strain
through a sieve. Refrigerate until needed.
Stir the sugar mixture into the fruit mixture. Pour the mixture into
an ice cream freezer and freeze according to the manufacturer's
directions. (Alternatively, transfer the mixture to a shallow pan and
freeze until almost solid. Break into large chunks and whirl the
mixture in a blender or food processor until smooth. Transfer to a
chilled airtight container and return to the freezer for 30 minutes
to 1 hour, or until firm.)
118 CALORIES PER 1/2 CUP: 1 G PROTEIN, 0 G FAT, 29 G CARBO- HYDRATE;
4 MG SODIUM; 0 MG CHOLESTEROL.
Posted by Stephen Ceideburg
Servings: 10 servings
Citrus-Pepper Sorbet Recipe brought to you by Recipe Ideas
Categories: Fruit
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As we move into The time of the romans 25BC a man called Apicius created some documents showing how to cook the recipes cooked by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of Roman times made use of many different aromatic flavours, including some familiar names for example bay, mint and parsley. During the next few hundred years, the rich families of the West strove to offer the most exotic meals, and as a consequence, the best chefs and their collection of recipes could command a high salary. However, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes of their peers. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Citrus Pepper Sorbet recipe.
