Orange Cream Sherbet – a delicious recipe with unflavored gelatin, cold water, boiling water, sugar, orange rind, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soften gelatin in cold water in a large mixing bowl 5 minutes. Add boiling water and 3/4 cup sugar, stirring until gelatin and sugar dissolve. Stir in orange rind, orange juice, lemon juice, and salt. Freeze until slushy, stirring occasionally.
2
Beat whipping cream in a medium mixing bowl until frothy. Gradually add remaining sugar, beating until soft peaks form. Set aside.
3
Beat egg yolks in a small bowl until thick and lemon colored. Beat egg whites (at room temperature) until soft peaks form. Fold egg whites into yolks. Fold egg mixture into whipped cream. Fold into orange mixture. Spoon into three 2-cup metal ice trays (with dividers removed). Freeze until firm.
4
Cut into squares or scoop out with ice cream scoop, and place in sherbet dishes.
901
kcal
Calories
71
g
Fat
62
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 teaspoon unflavored gelatin, 1/4 cup cold water, 3/4 cup boiling water, 1 cup sugar, divided, and more.
Yes, Orange Cream Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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