Fresh orange sherbet

8 Servings

Quantity Ingredient
5 \N -(up to)
6 \N Navel oranges
2½ cup Sugar
1 quart Orange juice
2 \N Egg whites; beat into foam w/:
⅛ teaspoon Salt
1 cup Iced orange liqueur (2 hrs. in freezer)

From: "Erik. A Speckman" <especkma@...> Date: Thu, 22 Jul 1993 21:14:16 -0700 (PDT) from _The Way to Cook_ Pulverize one half the zest (reserve rest to be candied, if desired) with 1 cup of the sugar in food processor for 2 min., then add 1½ cups of the juice and pulverize 2 min. more. In pan, combine zest with remaining sugar, bring to simmer and swirl pan until sugar dissolves. Remove from heat. Add remaining juice, and chill. Whisk in egg whites and freeze according to instructions. Pour a big spoonful of iced orange liqueur over each serving.

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