Tropical Summer Sherbet in Orange Shells
Here’s a simple and creative way to serve your dessert. Use orange shells and hollow them out for presentation. Fill them with orange sherbet, top with toasted coconut and garnish with a mint. That’s it.
A great treat for the last of summer days! … Enjoy!
Here is what you will need:
1) Sweetened flaked coconut
4) Mint sprigs
TROPICAL SUMMER SHERBET IN ORANGE SHELLS
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.
Recipe and image source: Kristina Vanni (Betterrecipis.com)
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