Orange Sherbet


  We are still having fun with our ice cream maker, I decided to make Bettie some orange sherbet. After looking through several cookbooks for a recipe, I settled on the Newest Better Homes and Gardens Red Plaid 15th edition. What a great choice. We all thought that it was a five star recipe. Lyle who doesn’t like sherbet said this was great.
  I did use all fresh squeezed Valencia oranges. These are a juice orange and are mainly sold to processors for orange juice. Our Fareway store has had them this year and they really do give you more juice per orange. It took 9 oranges for 6 cups of sherbet. This will vary with the type and size of oranges you buy. Next up I think I will try the lemon sherbet in the same cookbook. I hope some of you will try this. It definitely does not taste like the commercial versions.
Orange Sherbet
Makes 6 cups
1 ½ cups sugar
1 envelope unflavored gelatin
1 teaspoon finely shredded orange peel
3 ¾ cups orange juice
1 cup milk
  In a medium saucepan combine sugar and gelatin. Stir in 2 cups orange juice. Cook and stir until sugar and gelatin dissolve, Remove from heat. Stir in remaining orange juice, the orange peel, milk and a few drops orange food coloring if desired. (Mixture might appear curdled.) 
  Transfer mixture to a 4 quart ice cream freezer, freeze according to model directions. Ripen for 4 hours for best flavor. (I chilled the mixture in the freezer for 20 minutes before putting in machine because my kitchen was warm)
NOTE: If you don’t have a ice cream freezer transfer mixture to a 13x9x2 inch pan. Cover; freeze 2 to 3 hours or until almost firm. Break mixture into small chunks; transfer to a large mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm.
Cost 2011:  9 oranges $4.50  1 cup whole milk $1.29  1 ½ cups sugar 40¢  gelatin 40¢
Total cost $6.59  1 cup serving $1.10

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