I know I still will, but then I dared to look for a sorbet recipe. These days, my instinct tells me about food, “How tough can it get?”
So, as an all day experiment, (when I say all day, I mean post lunch), I decided to make orange sorbet, just to see if it can be replicated at home.
I found a lovely recipe online. Yeah, I am sexy and I know itt!!
Here is the source: http://www.recipetips.com/recipe-cards/t–2128/orange-sorbet.asp
So, here goes..
ENTIRELY HOME MADE ORANGE SORBET
What you need:
Two cups of water
One and one third cups of sugar
Four tablespoons of lemon juice
Here is the process:
1. First, peel two oranges, make sure no pith comes in the way, and keep the rind hence produced (this sounds like class ten maths) in a bowl, separately. Just keep it anywhere visible to the (naked) eye.
2. You need to keep in mind that you need four cups of juice. So, use the two oranges you just peeled, and three others, and take out the juice. Keep this aside too.
3. Combine the water, sugar and orange rind together in a saucepan and bring it to boil.
I could here my dog knocking on a door nearby, so my help went to investigate. Turns out, my pooch Zorro was locked up! Ishhhh!!!! So we rescued him from his own clutches.
4. Cover it up to make the process faster.
5. Now, once youre absolutely convinced its boiling, with the bubbles and all, put the gas off and let it simmer.
Now, you do the wiggle wiggle wiggle wiggle man dance. Some pelvic thrusts too please. 🙂
6. Once its cooled, drain the mixture, basically get rid of the rind.
7. Combine the orange juice, lemon juice, and the sugar water mixture together, in a patila. This is what it looks like:
8. Transfer the contents to a steel baking dish, or in any dish actually, and keep it in the freezer. Here is what we used:
9. Freeze it for atleast four to five hours.
10. Take it out, and GENTLY transfer the contents to a huge steel patila, by scooping out the mixture slowly, suitable for use with the electric blender you have, if not, dont worry, all you need to do is bring it to a creamy texture, how you do that is not my concern. Maybe hand mixing?
(PS: Im showing off because I just got a new blender :D, you can very well use a mixie)
11. Blend it until it reaches a creamy consistency like this one.
12. Take the blender out of the patila without touching the blades, and keep it aside. Admire your product. 🙂 Bye bye sorbet in the mall!
13. Transfer it to a glass bowl and keep it in the fridge to let it firm up till you serve it after dinner. This is what it looks like after you have put it on the table:
14. Put it into smaller bowls to serve to the unsuspecting.
My mother said it tasted bitter, so maybe dont put in that much rind, but then, bitter orange sorbet is an acquired taste. The sorbet is half finished by three people by now, and its hardly been an hour, so I think it should work.
Happy eating 🙂