Orange Sherbet with Kiwano
Baking and Desserts | Italian cuisine
⏳ Time
6 hours
🥕 Ingredients
5
🍽️ Servings
8
Description
If the sherbet has turned out too crystallized (similar to fruit ice), this can be fixed. Let the sherbet slightly thaw at room temperature, then blend in parts in a blender until smooth, transfer back to the container, and store in the freezer.
Ingredients
- Orange juice concentrate - 13 fl oz
- Condensed Milk - 4.6 oz
- Grand Marnier Liqueur - 1 teaspoon
- Natural Yogurt - 7.1 oz
- Kiwano - 1 piece
Step by Step guide
Step 1
Combine freshly squeezed pulp-free orange juice, condensed milk, yogurt, and liqueur in a deep bowl, cover the bowl with a plate, and refrigerate until very cold or overnight.
Step 2
Pour the sherbet into an ice cream maker and freeze according to the instructions. Transfer the 'soft' sherbet to a container and place it in the freezer until fully set. If you don't have an ice cream maker, immediately pour the sherbet into a container and put it in the freezer. Stir the sherbet with a regular spoon every half hour until it sets.
Step 3
If desired and available, 'fill' silicone baking molds with the resulting sherbet, cover with plastic wrap, and place in the freezer.
Step 4
Remove the sherbet from the molds and serve with the flesh of the kiwano as a sauce.
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