Concentrated orange-yoghurt sorbet

A sorbet based on the juice of oranges allowed to evaporate for two days. The evaporation process causes the flavours to intensify. The idea originates from Jonnie Boer and Maik Kuijpers and was discovered by accident. To prepare the juice consult the preparation method for 'concentrated orange'.

Makes 850 grams.

Concentrated orange-yoghurt sorbet

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juice of concentrated oranges








Preparation method

  • Mix the concentrated orange juice with the sugar and the yoghurt and blend with a hand-held blender.
  • Turn into a sorbet using a sorbetière or Pacojet.
  • Fill the frozen oranges with the sorbet and level off neatly.
  • Allow to firm up in the freezer and cut into sections.
  • Store in the freezer until needed.

Serving suggestions

  • In a dessert with salted mascarpone, lime, and lime cress.
  • Perfect paired with passionfruit, black olive, and white chocolat.
  • Delicious in dish with components of berries, vanilla, and almonds.

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