Orange and Rosemary Sorbet in Hollow Chocolate Easter Eggs
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 4 h. 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 sprigs fresh rosemary
- 1 cup Orange juice
- 2 Tbsps fresh lemon juice
- 1 cup water
- 0.333 cup granulated sugar
- Hollow chocolate Easter egg
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Slotted spatula, 1 Aluminum foil, 1 Citrus juicer
Preparation steps
1.
Rinse the rosemary and shake dry. Pluck off the needles; set aside 1/4 of the needles for garnish and finely chop the rest.
2.
In a saucepan over medium-high heat, combine the chopped rosemary, orange juice, lemon juice, water and sugar. Bring mixture to a boil, stirring frequently; reduce heat heat and simmer for 4 to 5 minutes.
3.
Pour the mixture into a stainless-steel bowl and chill in the freezer for 3 to 4 hours, stirring every 20 to 30 minutes with a fork.
4.
Carefully cut the top of the chocolate eggs and fill the eggs or dessert glasses with granita. Garnish with reserved rosemary. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
