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My review
Orange Sherbet I
1
LUCY WILSON
"Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs."
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Ingredients
4 h servings 216Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
7/2/2002
Really delicious! I've been searching for a good sherbet recipe for a long time . . . Now I've found it! I allowed the juice/zest mix to cool well and then strained the zest out before adding ...
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7/2/2002
Really delicious! I've been searching for a good sherbet recipe for a long time . . . Now I've found it! I allowed the juice/zest mix to cool well and then strained the zest out before adding ...
5/25/2006
Wonderful sherbet! But next time, I will definitely strain out the zest. Picking bits of zest out was my only problem. But wonderful wonderful flavor!
3/6/2009
Excellent orange/cream taste! I grated the zest finely as I wanted the smallest pieces possible. I felt straining out the zest would lose flavor. I found I needed to stir about every half hou...
7/2/2010
Absolutely delicious!! I made 2 batches to bring to a 4th of July BBQ. Everyone raved about it. I added a touch of food coloring to make it more orange, a little vanilla to the cream. This ...
3/28/2010
I never write reviews, but this recipe deserves taking the time. I served this at a dinner party and EVERYONE went crazy for it. I strained out most of the zest, but next time I will leave more...
2/20/2010
Absolutely yummy!!! We loved the recipe. I adjusted the amount of sugar to fit our taste, but all in all ... a reeeeally wonderful recipe! Thank you sooo much Lucy!
6/11/2013
I am seriously in love w/ this!!!! the flavors gr8. I hav tried straining out the zest, and it doesn't remove very much flavor. so yummy!!! this will, 4sure, be made again! I hope you try this, ...
10/29/2015
It left a bitter, sharp and sour aftertaste. Nobody in the house liked it.