Sorbet-Filled Frozen Oranges
Impress your guests with this simple yet elegant after-dinner treat. Hollowed-out oranges make the perfect vessels for a refreshing sorbet.
Serves: 6Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Easy
- 6 large oranges, uniform in size
- 4 cups lemon sorbet
- Remove and reserve the top third of the orange (opposite the stem). Using a grapefruit knife, remove the flesh and pulp from the center of the fruit, taking care not to puncture the rind.
- Carefully level off the bottom of each orange using a sharp knife. Again, do not cut all the way through the orange, the “cup” needs to remain intact. This bottom cut will make the orange sit up straight and not fall over.
- Fill each orange with sorbet, then replace the top. Wrap each in plastic and return to freezer. Remove 5 minutes before serving.