Ingredients for Freezer Orange Sherbet
- Unflavored Gelatin
- 1 ½ cups freshly squeezed orange juice
- ½ cup granulated sugar
- Lemon Juice
- Whipping Cream
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How to Make Freezer Orange Sherbet
- Sprinkle 1 teaspoon of unflavored gelatin over 1 tablespoon of cold water in a small bowl. Let it bloom for 5 minutes.
- In a medium saucepan, combine 1 ½ cups of orange juice and ½ cup of granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved.
- Remove from heat and stir in the bloomed gelatin until completely dissolved. Let the mixture cool to lukewarm (approximately 100°F).
- Pour the orange mixture into an 8x8 inch glass or ceramic dish.
- Cover with plastic wrap, pressing it directly onto the surface to prevent ice crystals from forming. Place in the freezer until partially frozen and slushy, approximately 2 hours.
- In a separate bowl, beat 1 cup of heavy cream until stiff peaks form. Gently fold the whipped cream into the orange slush using a whisk or electric mixer until no white streaks remain.
- Return the mixture to the freezer, covered with plastic wrap, for at least 2 more hours, or until firm.
- If the sherbet separates during freezing, remove from freezer and gently stir until smooth before returning to the freezer.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
151g
Fat
45g
Carbs
13g
