Reviewed: Mar. 6, 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Anna Dunster

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 2, 2002

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!

Was this review helpful? [ YES ]
19 users found this review helpful