Florida Citrus Shells are an elegant way to serve holiday desserts. (Click the link for how-to instructions.) Fill orange shells with ice cream or sherbet and serve with a plate of our luscious Key Lime and Orange Walnut Thimble Cookies.
For a light dessert that is deliciously refreshing, fill orange shells with homemade sorbet made with Florida navel oranges.
Fresh Florida Orange Sorbet
- Carefully remove the zest from two Florida navel oranges, scraping off pith.
- Place zest in a saucepan with 2 cups water and 1-1/3 cups sugar.
- Bring to a boil, stirring constantly until sugar is completely dissolved.
- Cover pan, reduce to low heat and simmer for 5 minutes.
- Strain syrup into a bowl, discarding zest, and cool.
- When cool, stir into the syrup 3 cups fresh-squeezed Florida orange juice and 4 tablespoons lemon juice.
- Poor the mixture into a 9″ x 13″ glass or ceramic pan. Cover tightly with plastic wrap and freeze for 4 to 5 hours until the mixture is firm.
- Remove pan from freezer and scoop mixture into a chilled mixing bowl. Beat with an electric mixer on low speed for a minute or two until airy. Do not allow to melt.
- Immediately spoon sorbet into a sealed freezer container and freeze until firm.
- Just before serving, remove sorbet from the freezer and allow to stand briefly before scooping into shells.
- Place each shell on a small dessert plate or bowl and serve immediately.