ORANGE SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
GRANDMA'S ORANGE MILK SHERBET
My dear grandma made this sherbet for my birthday party in the 1930's. She squeezed whole oranges to get the juice for it. I often double the recipe...it's so refreshing on a hot summer day.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 2 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, heat milk over medium heat until bubbles form around sides of pan. Set aside to cool., In a large bowl, combine orange juice and sugar thoroughly. Stir in milk. Transfer to an 11x7-in. dish; freeze until mushy., Transfer mixture to a bowl and whip. Add pineapple and juices. Return to dish and freeze.
Nutrition Facts : Calories 97 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 23mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 2g protein.
ORANGE SHERBET I
Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by LUCY WILSON
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g
ORANGE SODA SHERBET
For birthdays, we pull out the old-fashioned ice cream maker and crank out a sherbet made with orange soda. We're all crazy about it, especially my son. -Heather Craft, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 3
Steps:
- Refrigerate unopened cans of soda, milk and pineapple until completely cold. In a large bowl, combine soda, milk and pineapple; mix until blended., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts :
ORANGE SHERBET PUNCH
I have served this creamy orange punch recipe at many showers and it's always a hit!
Provided by Sarah V
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 15
Number Of Ingredients 4
Steps:
- Place orange sherbet in a punch bowl. Pour in orange-flavored drink, lemon-lime carbonated beverage, and orange soda; serve immediately.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 137.1 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 36.6 mg, Sugar 127.2 g
ORANGE SHERBET SALAD
This is a great Easter or summer salad. It has a very light taste with the sweetness of Mandarin oranges and orange sherbet!
Provided by Tara Holt
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 6h15m
Yield 6
Number Of Ingredients 4
Steps:
- Whisk the gelatin into the boiling water until dissolved. Allow to cool for 10 minutes, then stir in the orange sherbet until completely melted. Once the gelatin begins to thicken, stir in the drained mandarin oranges. Pour into a gelatin mold, and refrigerate until set, about 6 hours.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 28.7 g, Fiber 0.3 g, Protein 2.8 g, Sodium 106.6 mg, Sugar 28.4 g
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- Orange Sherbet. Orange sherbet is a sweet and tangy dessert that’s refreshing and delightful. For this recipe, you’ll need orange juice, fresh squeezed or natural but make sure there’s no added sugar.
- Raspberry Sherbet. Raspberry is one of my all-time favorite fruits, so it’s safe to say that I adore this sherbet recipe. Coconut milk makes this a vegan sherbet and adds some tropical flavor notes that go so well with the fresh raspberries.
- Blueberry Sherbet. When blueberry season hits, this sherbet is a must! It’s cool, sweet, and ideal for summer. Blueberry sherbet isn’t a common flavor in grocery stores, so making it at home is a special treat.
- Homemade Strawberry Sherbet. Strawberry sherbet is a classic flavor with a homemade touch. If you’re looking for a perfect summer or spring treat that everybody will love, here it is.
- Coconut Sherbet. Coconut sherbet will instantly transport you to a tropical vacation of your dreams. If you love coconut flavors, you have to make this creamy dessert.
- Lime Sherbet. Limes are fantastic when you want a treat that will make you pucker. This creamy, sweet-tart dessert is palate pleasing and so tasty. You can’t go wrong with fresh lime juice and zest!
- 2 Ingredient Peach Sherbet. Peach sherbet with only two ingredients can’t get any easier or tastier. You don’t even need an ice cream machine for this no-churn recipe!
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3.8/5 (5)Total Time 35 minsServings 1Calories 270 per serving
- Combine everything except the liquor in a bowl, beating until smooth., Chill the mixture in the refrigerator until it's very cold, overnight if possible.
- Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable., Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions., Transfer the sherbet from the canister to a freezer-safe container.
- If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer., Freeze until firm, about 4 hours.
- If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften., Yield: about 1 quart sherbet.
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