Orange sorbet
Inspired to try one of the salmon recipes? This dessert is a beautiful complement.
Do certain desserts go with salmon better than others? Yes. The best desserts to serve after a salmon dinner are light, bright, and fruity or citrus-based. Orange sorbet is perfect because it’s cold, zesty citrus cleanses the palate and cuts through the rich oils of the fish.
As well, orange and other citrus fruit are a natural flavour match for the savoury taste of fish.
Method
- Squeeze the oranges to get two cups of fresh juice. Room-temperature oranges help extract the most juice.
- In a small saucepan, combine the sugar with one tablespoon of water. Heat over low heat, stirring until the sugar completely dissolves. Add more water if necessary.
- Once the sugar syrup is ready, add it to the orange juice. Adjust the sweetness to taste by adding more sugar syrup if needed.
- Chill the mixture. Place the sweetened orange juice in the refrigerator and chill for at least 1 hour or until cold.
- To make the sorbet, follow the instructions for your ice cream maker to churn the chilled orange juice mixture into sorbet. If you don’t have an ice cream maker, pour the mixture into a freezer-safe pan and freeze for three hours. Every 30 minutes to an hour, whisk the mixture with a wooden spoon to break up ice crystals until the sorbet is smooth and fully frozen.
- Serve immediately as scoops in a bowl, in an ice-cream dish, or in the empty orange halves. Garnish as desired, for example with sprinkles, chopped nuts,
or mint leaves.
