March gets closer and closer everyday. And if you’re a college basketball fan, you’re probably like me… you’re anxiously awaiting the NCAA tournament. This year, I have more reasons to be excited. I’m a Syracuse fan. They happen to be 27-1 as of today. Not too shabby, I must say.
The Syracuse Orange won the NCAA Tournament in 2003. Not only was it a great year for us, but I had the good fortunate of seeing many of their home games live that year. This year, I’ve only seen 2 live (not complaining though – I live 6 hrs away from Syracuse now!). Instead of trying to re-create a ‘dome experience’ for live games, I’ve taken my own spin on it, complete with an ice cream cup straight from the carrier dome!
This sorbet has a strong orange flavor but isn’t overpowering. It’s a very fresh and light dessert, plus it’s pretty good for you too. With all this vitamin C, it’s the perfect treat for a cold!
I promise you’ll like this even if you’re not a college basketball fan, let alone an Syracuse fan. But honestly? Watching the games from Delaware while sitting in my Syracuse PJ’s and eating this sorbet is pretty hard to be beat – I recommend it ;)
(gloating after a win ;))
‘SU Orange’sicle Sorbet
1 can 12 fl oz frozen 100% orange juice concentrate
1/4 cup honey
12 prefrozen unsweetened almond milk cubes
1 tsp pure vanilla extract
Prior to making the sorbet, freeze unsweetened almond milk into a normal ice cube tray. Make sure to leave them in the tray at least overnight. Once the cubes are frozen, I remove them and put them all into a large freezer bag.
Blend together all the ingredients above. I did this with my Vitamix and blended about 30 seconds on low, 1 minute on high, and then another 2 minutes on low (setting 3 or so). Makes about 3 1/2 cups.
For the ultimate texture, pour the sorbet into a bowl and freeze overnight, covered. I used a plastic ice cream scoop the next day and it came out wonderfully frozen yet soft enough to scoop.