Orange and Rosemary Sorbet in Hollow Chocolate Easter Eggs
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 4 h. 25 min.
Ready in
Ingredients
for
- Ingredients
- 2 sprigs fresh rosemary
- 1 cup Orange juice
- 2 Tbsps fresh lemon juice
- 1 cup water
- ⅓ 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.
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