Renaissance Festival Question! (food)?!
the easy way would to buy you orange sherbet at the store and put in side of a hollowed out orange
Orange Sherbet Recipe:
1/2 cup (120 ml) of orange juice
Zest of 1 large orange
1/2 cup (120 ml) heavy whipping cream
1/2 cup (120 ml) milk
1/3 cup (65 grams) superfine (castor) sugar (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)
Orange Zest - The yellow outer rind of the orange that contains the fruit's flavor and perfume. The rind being the outer skin of the orange which consists of both the orange zest and white membrane (pith).
Orange Sherbet: In a measuring cup, stir together the orange juice, orange zest, cream, milk, and sugar. Taste and add more sugar if needed. Cover and place in the refrigerator to chill for several hours.
Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer.
If you do not have an ice cream machine you can 'still' freeze the sherbet. Pour the mixture into an 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, transfer the sherbet to a plastic container and place in the freezer.
I like to make the sherbet the day before serving to give the orange flavors time to mellow.
Makes about 4 servings.
Read more: http://www.joyofbaking.com/LemonSherbet.…
sorbet is clear and sherbet is creamy. which is in the orange?
Look on the internet for Orange Sorbet, that is what they put in them.