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Originally posted March 16, 2012
Recipe and photos updated
Celebrate St Patricks with delicious Pots of Gold made from Orange Sorbet and orange peel cups. Top with a rainbow for a real treat the kids love.
Tomorrow is St Patricks Day! Growing up it was never a huge holiday around our house. My mom would make green eggs and ham, and if we felt like it, we would wear green. Having the last name Greene, though, we usually got away with telling people we always wore the color. Since having kids, though, I’ve really gotten into celebrating even the smallest of holidays – my college roommate also absolutely adores St Pat’s day, so it grew on me.
When I originally made these 4 years ago for my baby shower I used little green cups and didn’t take any photos. While recently going through old posts and trying to clean up the site for a better reader experience I came across it. Perfect timing! The kids were thrilled to come home from school yesterday to these little pots of gold. Scatter the snack tray with Chocolate Gold Coins, and the kids really had a blast!
Follow the rainbow to these pots of gold. Orange Sorbet served in orange cups make a delicious spring treat
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- 1 cup water
- 1/2 cup sugar
- 2 cups fresh orange juice
- Mix the water and sugar in a pot on the stove. Simmer for 15 minutes to make a sugar water. Remove from heat and let it cool.
- Add the orange juice, and mix well.
- Chill for about 1 hour in the fridge.
- Now, if you have an ice cream maker you can use that per the instructions for your machine.
- If you don't have an ice cream maker, just pop your mixture in the freezer. Every 30 minutes or so, give it a good stir. After about 2-3 hours it should be a pretty good frozen state for serving.
Adapted from The Idea Room
Adapted from The Idea Room
Home Maid Simple https://www.homemaidsimple.com/
To turn this Orange Sorbet into little pots of gold for the Leprechauns, serve it up in half an orange peel. Top it off with some Rainbow Candy.
Need more St Patricks decor? Make this easy Coffee Filter Wreath!
6 thoughts on “Orange Sorbet Pots of Gold”
Thanks for reminding me to defrost the Corned Beef roast I bought. I don't like the strong flavors of the seasoning so I don't use them. I cook the roast in my Crock Pot on top of a cubed potato or two, depending on their size. They are just there to absorb the salt–discard after cooking. Place the roast on top, drizzle a little Olive Oil on the roast and cook SLOW and LOW for several hours…meat comes out tender and juicy. I don't like cooked cabbage so I don't make it. That's the beauty of importing traditions; you can pick and choose the ones that work for your family.
p.s. Corned Beef is expensive! Don't cook it in a way that ends up being nasty, or you will be very sad. I almost forgot that I sometimes put onion slices on top of the roast…
Thanks for linking me! I linked your site to my post today.
That sorbet looks fabulous. What a cute idea to use it for St. Patrick's Day! We're not having corned beef for the first time in years because we're going vegetarian, at least for a couple of weeks. What an adventure!
I had Irish friends growing up who used to boil corned beef and cabbage all day on the stove every Sunday. I couldn't stand the smell. Though I have never tried it as an adult, I might like it, heck I even like Brussels Sprouts. I didn't realize that sorbet is so simple to make. Thanks for the recipe.
Happy Baby Shower!
That looks so yummy. I always wanted an ice cream machine