"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." — LUCY WILSON
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2 1/4 tablespoons
grated orange zest
egg yolk, beaten
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!
I did not care for this.
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!
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.
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
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Sherbet I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 216
** Calories from Fat: 73
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