Orange sherbet
1 servings
Ingredients
| Quantity | 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 | Egg Yolk | |
| ⅓ | cup | Lemon Juice |
| 1 | Egg White | |
Directions
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.