Orange Sherbet

    (11)
    6 hours 20 minutes

    Orange and lemon juice are combined with gelatine, whipped cream and a whisked egg white then frozen. Not quite sorbet but not ice cream either.


    13 people made this

    Ingredients
    Serves: 6 

    • 1/4 cup (60ml) cold water
    • 1 teaspoon gelatine
    • 3/4 cup (185ml) boiling water
    • 3/4 cup (185g) sugar
    • 2 1/4 tablespoons grated orange zest
    • 1/2 cup (125ml) orange juice
    • 1/4 cup (60ml) lemon juice
    • 1 egg yolk, whisked
    • 1/2 cup (125ml) thickened cream
    • 3 tablespoons sugar
    • 1 pinch salt, to taste
    • 1 egg white

    Directions
    Preparation:20min  ›  Extra time:6hours freezing  ›  Ready in:6hours20min 

    1. Place cold water in a small bowl and sprinkle gelatine over the surface. Allow to stand 5 minutes.
    2. In a medium bowl stir together boiling water, sugar and soaked gelatine. Stir until gelatine and sugar are dissolved.
    3. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
    4. In a large bowl whisk cream with 3 tablespoons sugar and salt until stiff peaks form.
    5. In a separate bowl whisk egg white until stiff. Fold into whipped cream.
    6. 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.

    Raw Eggs

    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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    Reviews and Ratings
    Global Ratings:
    (11)

    Reviews in English (11)

    by
    0

    I really thought it would taste better than it did. Used a hell of a lot of dishes with very little reward.  -  26 Oct 2010

    by
    0

    I'll be making this on the weekend. Can't wait as it sounds delicious.  -  19 Oct 2010

    by
    36

    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!  -  02 Jul 2002  (Review from Allrecipes USA and Canada)

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