Another great Passover recipe from Gloria Kobrin from Kosher Cook!
ORANGE SHELLS FILLED WITH STRAWBERRY SORBET
Juicing oranges not only yields delicious juice but also creates a great receptacle for your sorbet. Serve each guest their own orange half filled with sorbet and a cookie and you have an light, elegant dessert.
Prep time: Oranges- 10 min. Strawberries- 15 min. Freezing- 120 min.
- 8 juice oranges
- one 20 ounce package frozen strawberries
- ¼ cup sugar
- 2 tablespoons freshly strained lemon juice (1 large lemon)
- 1 egg white
Optional: fresh mint leaves
- Electric juicer
- Electric food processor
- Rinse oranges. Remove any labels. Halve oranges and cut a thin slice off the bottom of each half so that they can stand solidly. Juice them in an electric juicer.(You can do it by hand, but I find that the strength of the electric juicer produces a smoother orange shell on the inside.) Take care not to press down too hard or the shell will crack. Pour juice into a covered container and enjoy it. Arrange orange shells in a shallow container that can be frozen.
- Remove strawberries from the freezer. Carefully, cut the berries in half and place them in the bowl of electric food processor. Sprinkle sugar over berries. Pulse on and off until berries are finely chopped. It will be noisy. When berries are chopped, use the regular on button and process berries until they are slushy. Add lemon juice and egg white and continue to process until the mixture is pale pink and thick.
- Measure about 1/2 cup of sorbet into each orange shell. Place the filled orange shells-uncovered- into the freezer. Any extra sorbet can fill more oranges or be frozen separately. The sorbet will be frozen enough to serve in 1 ½ -2 hours. If you freeze them overnight, let them soften at least 20 minutes before serving. Garnish each sorbet cup with mint, if desired.
Note: The sorbet changes in texture after 2-3 days. It will still taste good but not as good as the day it was made.