Navel Orange Icecream cups

Navel Orange Ice Cream Cups




As the weather gets warmer into the 70's and days get longer suddenly there is burst of energy,seems like everyone is outdoors enjoying the sun.

Grocery stores are full of fresh vegetables, greens and fruits. Avocados,cherries, strawberries etc. In sunny California Oranges are abundant and are available all round the year.
Orange blossom's in my backyard

For today's recipe I celebrate the arrival of warm weather and a Californian native Naval Oranges,this recipe will add the oomph and wow factor to any party be it in a park on an a beach or at home. Very light and refreshing with bursting citrus flavor.


Ingredients

3 thick-skinned navel oranges
1/2 quart orange sherbet
1 1/2 cups vanilla ice cream
Mint leaves, for garnish

Process
First Step
1.Cut the oranges in half and squeeze out juice and pulp
2.Scoop out all of the pulp and and Clean the shells these would serve as cups for ice cream

Second Step

3.In a large bowl, mix sherbet and ice cream together and the orange pulp and juice and stir to combine.
4.Freeze until just firm. Spoon mixture into the orange shells,
Freeze for 2 hours.
5.Serve garnished with mint leaves

Pack this in a icebox and enjoy it outside.Alterations can be made by using low fat sherbet and ice cream.This has a slushy texture and will melt very quickly reminds me of the ice gola's I had as a kid growing up in India.

This will be my entry for Nupur A to Z vegetables and Meeta's monthly mingle theme for Spring