Orange Sherbet I Recipe - Allrecipes.com
Orange Sherbet I Recipe
  • READY IN 4 hr

Orange Sherbet I

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    4 hrs

Directions

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

Most Helpful Positive Review
Oct 09, 2003

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!

 
Most Helpful Critical Review
Feb 04, 2011

I did not care for this.

 

9 Ratings

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!

 
Mar 09, 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.

 
Jul 05, 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

 
Mar 29, 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.

 
Feb 23, 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!

 
Jun 11, 2013

I am seriously in love w/ this!!!! the flavors gr8. I hav tried straining out the zest, and it doesn't remove very much flavor. so yummy!!! this will, 4sure, be made again! I hope you try this, it will be worth the effort.

 

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Nutrition

  • Calories
  • 216 kcal
  • 11%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 8.1 g
  • 12%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 84 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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