Orange Sherbet I

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 the cream and egg white. Made it "melt-in-your-mouth." Excellent!

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!

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 hour for the first 2 hours to avoid separation. The effort to make this is well worth the time.

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 will be made again and again

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 in as I like the sweet with contrasting sour. I also cut down on the sugar a small amount.

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!

I did not care for this.

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, it will be worth the effort.

It left a bitter, sharp and sour aftertaste. Nobody in the house liked it.