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!

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34 users found this review helpful

Reviewer:

TRISHPIKE

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!

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16 users found this review helpful

Reviewer:

Anna Dunster

Cooking Level: Intermediate

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.

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12 users found this review helpful

Reviewer:

SHORECOOK

Home Town: Woodbury, New Jersey, USA

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

Reviewed: Feb. 20, 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!

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7 users found this review helpful

Reviewer:

mami

Reviewed: Mar. 28, 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.

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8 users found this review helpful

Reviewer:

drbarbach

Reviewed: Jul. 2, 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

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9 users found this review helpful