Orange Sherbet
Yield
6 servingsPrep
20 minCook
0 minReady
2 hrsTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
gelatin, unflavored
unflavored |
*
|
| ⅓ | cup |
orange juice
|
|
| ¼ | cup |
water
cold |
|
| ½ | cup |
heavy whipping cream
|
|
| ¾ | cup |
water
boiling |
|
| 3 | tablespoons |
sugar
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
orange zest
grated |
|
| 1 | each |
egg yolks
|
*
|
| ⅓ | cup |
lemon juice
|
|
| 1 | each |
egg whites
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
gelatin, unflavored
unflavored |
*
|
| 79 | ml |
orange juice
|
|
| 59 | ml |
water
cold |
|
| 118 | ml |
heavy whipping cream
|
|
| 177 | ml |
water
boiling |
|
| 45 | ml |
sugar
|
|
| 177 | ml |
sugar
|
|
| 3E+1 | ml |
orange zest
grated |
|
| 1 | each |
egg yolks
|
*
|
| 79 | ml |
lemon juice
|
|
| 1 | each |
egg whites
|
*
|
Directions
Sprinkle gelatin on cold water add boiling water and ¾ cup sugar stir until dissolved.
Add orange rind and fruit juices. Whip cream and add remaining sugar and salt.
Beat egg white stiff, fold into cream.
Fold in fruit juice mixture a little at a time.
Freeze in ice cube tray stirring twice during first hour.
Serve in sherbet glasses with crushed, sugared strawberries on top.
