This classic orange sherbet is made by combining orange and lemon juice with gelatin, whipped cream, and an egg white that has been beaten. Raw eggs are used in this recipe. We advise against serving raw eggs to small children, the elderly, people with weakened immune systems, and pregnant women.
| Prep Time: | 20 mins |
| Additional Time: | 3 hrs 40 mins |
| Total Time: | 4 hrs |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup cold water
- 1 teaspoon unflavored gelatin
- ¾ cup boiling water
- ¾ cup sugar
- 2 ¼ tablespoons grated orange zest
- ½ cup orange juice
- ¼ cup lemon juice
- 1 egg yolk, beaten
- ½ cup heavy cream
- 3 tablespoons sugar
- 1 pinch salt
- 1 egg white
Instructions
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- 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.
- 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.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 61 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 19 mg |
| Sugars | 33 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It left a bitter, sharp and sour aftertaste. Nobody in the house liked it.
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.
I did not care for this.
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!
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.
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!
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!