Orange Sherbet

This vibrant Orange Sherbet is a refreshing frozen dessert that balances the tartness of fresh orange and lemon juices with the richness of heavy cream and egg whites. Unlike ice cream, sherbet contains less dairy, resulting in a lighter, fruit-forward flavor profile that is both indulgent and refreshing. The addition of gelatin helps stabilize the mixture, preventing large ice crystals from forming and ensuring a smooth, scoopable consistency. This recipe yields a bright orange color and a zesty aroma, making it an ideal palate cleanser or a light dessert on warm summer days. It pairs beautifully with fresh berries or a drizzle of honey for added flair.

Cooking Method: Boiling

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 397.2

Dietary: Gluten-free

Description

This vibrant Orange Sherbet is a refreshing frozen dessert that balances the tartness of fresh orange and lemon juices with the richness of heavy cream and egg whites. Unlike ice cream, sherbet contains less dairy, resulting in a lighter, fruit-forward flavor profile that is both indulgent and refreshing. The addition of gelatin helps stabilize the mixture, preventing large ice crystals from forming and ensuring a smooth, scoopable consistency. This recipe yields a bright orange color and a zesty aroma, making it an ideal palate cleanser or a light dessert on warm summer days. It pairs beautifully with fresh berries or a drizzle of honey for added flair.

Ingredients

1 teaspoon Unflavored Gelatin
1/3 cup Orange Juice
1/4 cup Cold Water
1/2 cup Heavy Cream
3/4 cup Boiling Water
3 tablespoon Sugar
3/4 cup Sugar
2 tablespoon Grated Orange Rind
1 Egg Yolk
1/3 cup Lemon Juice
1 Egg White

Directions

1
Sprinkle the unflavored gelatin over the cold water in a small bowl and let it stand for 5 minutes to soften.
2
Add the boiling water and 3/4 cup of sugar to the softened gelatin, stirring continuously until the gelatin and sugar are completely dissolved.
3
Stir in the grated orange rind, orange juice, and lemon juice into the gelatin mixture.
4
In a separate bowl, whip the heavy cream until it begins to thicken.
5
Add the remaining 3 tablespoons of sugar to the cream and continue whipping until soft peaks form.
6
In a clean, dry bowl, beat the egg white until stiff peaks form.
7
Gently fold the stiff egg whites into the whipped cream mixture until combined.
8
Slowly pour the fruit juice gelatin mixture into the cream and egg white mixture, folding gently until fully incorporated and no streaks remain.
9
Pour the mixture into an ice cube tray or a shallow freezer-safe container.
10
Freeze for one hour, then stir vigorously to break up ice crystals. Return to freezer and stir again after another 30 minutes if possible, then freeze until solid.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 397.2kcal

% Daily Value *
Total Fat 14.2g22%
Saturated Fat 7.6g38%
Cholesterol 168.0mg57%
Sodium 12.7mg1%
Total Carbohydrate 65.5g22%
Dietary Fiber 0.3g2%
Sugars 60.2g
Protein 4.5g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best texture, ensure the egg whites are beaten in a completely clean, grease-free bowl.

If you do not have an ice cream maker, the stirring method described in the directions helps prevent large ice crystals, resulting in a smoother sherbet.

Serve immediately after removing from the freezer for the best scoopable consistency. If it becomes too hard, let it sit at room temperature for 5-10 minutes before serving.

Garnish with crushed sugared strawberries or fresh orange slices for a festive presentation.

Leftover sherbet can be stored in an airtight container in the freezer for up to 2 weeks.

Keywords: orange, sherbet, frozen, dessert, citrus, cream, gelatin, summer, light, refreshing, homemade, ice cream, lemon, sweet, tangy, smooth, no-churn, party, snack

Read it online: https://www.chefs-mate.com/recipe/orange-sherbet/