Hot and cold all at the same time, habanero orange sorbet is a taste sensation full of contrasts! Just when your mouth is feeling cool and refreshed, in comes the biting heat to liven things up. Plus – the combination of habanero pepper and orange is a match made in heaven: sweet and tangy meets a fruity bite.
Habanero orange sorbet will work wonders for the guests at your next BBQ or dinner party. But give your guests some notice on this one – it’s heat is not for all. Of course, you can use half of the habanero pepper if you feel the need to tame the sorbet’s heat. Note: The recipe uses an ice cream maker. If you don’t have one, pour the mixture onto a freeze proof bowl and place in the freezer for two hours. After this time, remove the sorbet and mix thoroughly. Return to the freezer and stir every hour until frozen.
Love the heat and fruity flavor of habanero? Try some of these other recipes using one of the worlds most loves chilies. This peach habanero sauce pairs another sweet fruit with the hab, without quite the tang of orange. It’s delicious on pork. As a side with something to say, check out this curly kale with habanero. Or if you need a bread with a bold bite, this molten habanero cornbread is the perfect option.
Habanero Orange Sorbet
- Ice Cream Maker
- 10 large oranges
- 2 cups water
- 2 lemons
- 1 habanero pepper
- 1 cup sugar
- Using a vegetable peeler remove 3 strips of zest from 1 orange and 1 lemon.
- Place the zest in a small saucepan with the water and sugar and simmer for 8 minutes.
- Remove zest from the mixture with a metal spoon and set the syrup aside to cool while you prepare the rest of the recipe
- Squeeze the juice from the oranges and lemon and add to the cooled sugar syrup.
- Remove the seeds from the habanero and chop as finely as possible and stir into the mixture.
- Pour the sorbet mixture into an ice cream maker and follow the manufacturer's instructions until frozen
- Keep frozen until ready to serve then scoop out into serving bowls