Orange sherbet

Yield: 1 servings

Measure Ingredient
1 teaspoon Unflavored Gelatin
⅓ cup Orange Juice
¼ cup Cold Water
½ cup Heavy Cream
¾ cup Boiling Water
3 tablespoons Sugar
¾ cup Sugar
2 tablespoons Grated Orange Rind
1 \N Egg Yolk
⅓ cup Lemon Juice
1 \N Egg White

Sprinkle gelatin on cold water add boiling water and ¾ cup sugar stir until dissolved. Add orange rind and fruit juices. Whip cream; add remaining sugar and salt. Beat egg white stiff; fold into cream.

Fold in fruit juice mixture a little at a time. Freeze in ice cube tray stirring twice during first hour. Yield: 6 servings. Serve in sherbet glasses with crushed, sugaredstrawberries on top.

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