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Orange Sherbet I

Orange Sherbet I

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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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Nutrition

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  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
  2. 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.
  3. 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

TRISHPIKE
34
10/9/2003

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!

Anna Dunster
17
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!

SHORECOOK
15
3/9/2009

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.