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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.

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  • 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.

Nutrition Facts

216.1 calories; protein 2g 4% DV; carbohydrates 35.5g 12% DV; fat 8.1g 13% DV; cholesterol 61.3mg 20% DV; sodium 19.2mg 1% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
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! Read More
(36)

Most helpful critical review

Rating: 1 stars
02/04/2011
I did not care for this. Read More
(6)
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/09/2003
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! Read More
(36)
Rating: 5 stars
05/26/2006
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! Read More
(19)
Rating: 5 stars
03/09/2009
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 hour for the first 2 hours to avoid separation. The effort to make this is well worth the time. Read More
(17)
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Rating: 5 stars
07/05/2010
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 will be made again and again Read More
(11)
Rating: 5 stars
03/29/2010
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 in as I like the sweet with contrasting sour. I also cut down on the sugar a small amount. Read More
(10)
Rating: 5 stars
02/23/2010
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! Read More
(9)
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Rating: 1 stars
02/04/2011
I did not care for this. Read More
(6)
Rating: 5 stars
06/11/2013
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 it will be worth the effort. Read More
(2)
Rating: 1 stars
11/24/2015
It left a bitter sharp and sour aftertaste. Nobody in the house liked it. Read More