Tropical Summer Sherbet in Orange Shells
Sometimes the interest and innovation in a dish is showcased in its presentation. Here, the creativity comes through in how the dessert is served. This is really a “no-recipe” recipe!
If you are looking for a light and refreshing way to finish off a meal this summer, simply hollow out orange shells and fill them with sherbet. Top with toasted coconut and garnish with a mint sprig. Serving your dessert in the orange shells is a fun and memorable twist to a sublimely simple dish!
Here is what you will need:
1) Sweetened flaked coconut
4) Mint sprigs
1/2 cup flaked coconut
6 fresh orange halves from 3 oranges
1 quart orange sherbet
Fresh mint sprigs
1) Place coconut in a small, dry skillet over medium-high heat. Cook and stir until coconut is brown and toasted, watching careful to avoid burning – it toasts quickly! Let cool.
2) Scoop out pulp from orange halves completely to make shells.
3) Using an ice cream scoop, scrape sherbet into balls to fit into each orange shell.
4) Sprinkle sherbet with toasted coconut. Place mint sprigs around oranges for garnish. Serve immediately. Serves 6.