Orange Sherbet Food
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 SHERBET SALAD
This is a quick and easy Jello salad to take to a potluck or dinner party. If you're like me and like orange flavored salads, you'll love this one! Prep time does not include chill time.
Provided by Whisper
Categories Oranges
Time 10m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve orange and lemon Jello in boiling water.
- Stir in sherbet.
- Fold pineapple with juice, oranges with juice, and cold water into gelatin mixture.
- Pour into 9x13" pan.
- Chill until firm.
- Cut into squares before serving.
FRESH ORANGE SHERBET
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES! If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. For the freshest, purest orange flavor, use freshly squeezed unpasteurized orange juice (either store-bought or juiced at home). Pasteurized fresh-squeezed juice makes an acceptable though noticeably less fresh-tasting sherbet. Do not use juice made from concentrate, which has a cooked and decidedly unfresh flavor. Vodka can be substituted for the Triple Sec, but I prefer the citrus flavor of the Triple Sec. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen.
Provided by TxGriffLover
Categories Frozen Desserts
Time 3h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute.
- Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
- When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
- Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
Nutrition Facts : Calories 1562.1, Fat 59.7, SaturatedFat 36.7, Cholesterol 217.5, Sodium 356.6, Carbohydrate 261.4, Fiber 1.8, Sugar 242.8, Protein 7
ORANGE SHERBET SLUSHY
This is one of my mom's favorite drinks. We used to buy them and then take it home and try to deconstruct it at home and compare then side by side. It's still one of the great mysteries. When I went looking for her recipe it was right there in the card file under Beverage, the first recipe. She said use half a can (6 ounce) of orange juice concentrate. Remember those tiny 6 ounce cans? We're so super sized now no one would buy them I bet.
Provided by Food Network
Categories dessert
Time 8m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Throw the orange juice, milk, water, sugar and vanilla in the blender and blend. Add the ice cubes 1 at a time, blending to a frothy drink.
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.
ORANGE SHERBET
A delightful treat on a hot day. For variation, try substituting other flavours of jello and kool-aid. As my ice-cream machine is not large, it will not quite hold this whole recipe. I put the excess into a small container and freeze it, stirring a couple times. Freezing time is not included in this recipe because of differences in various ice-cream machines.
Provided by cuisinebymae
Categories Frozen Desserts
Time 13m
Yield 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Combine jello, kool-aid, sugar and water in a pot.
- Bring to a boil.
- Remove from heat.
- Cool.
- Stir in milk.
- Freeze in an ice-cream machine according to manufacturers directions.
- Scrape into a freezer container and freeze until as hard as you like, if necessary.
Nutrition Facts : Calories 1697.5, Fat 28.6, SaturatedFat 17.8, Cholesterol 109.3, Sodium 827.4, Carbohydrate 338.4, Sugar 298.5, Protein 30.9
ORANGE SHERBET SALAD
Make and share this Orange Sherbet Salad recipe from Food.com.
Provided by Tootsie
Categories Pineapple
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- In large bowl mix together jello and water until jello is dissolved.
- Add sherbet and stir until melted.
- Stir in oranges and pineapple.
- Pour into 2 qt mold.
- Cover and chill 4 to 6 hours.
Nutrition Facts : Calories 65.2, Fat 0.5, SaturatedFat 0.3, Sodium 45.3, Carbohydrate 14.6, Fiber 0.9, Sugar 12.7, Protein 0.8
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- Add all ingredients except the milk to the bowl of a food processor or blender. Process until the sugar is dissolved, approximately 1 minute. Add the mixture to a large mixing bowl, then whisk in the milk.
- Add the mixture to an ice cream maker, chilled according to manufacturer’s direction. Process until it is the consistency of soft serve ice cream. If you don’t have an ice cream maker, freeze mixture in 30 minute intervals, whisking between each, until it reaches the desired consistency.
- Serve immediately, if you prefer a softer texture. Otherwise, place the mixture in an airtight container or loaf pan covered with plastic wrap and freeze until firm, at least 3 hours.
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- In large saucepan over medium heat add milk, sugar, and orange zest. Heat, whisking occasionally, until bubbles form around sides of pan and sugar dissolves, about 5 minutes. Transfer mixture to medium bowl and cool to room temperature, about 30 minutes.
- Once milk mixture is cooled, add orange juice and pineapple. Cover bowl with plastic wrap and chill for 3 hours. Transfer mixture to ice cream maker and churn according to manufacturer’s directions. Serve sherbet soft of transfer to a 3 quart air-tight container and freeze until set, about 4 hours or overnight. Thaw sherbet on counter for about 10 minutes before scooping and serving.
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- 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.
SHERBET, ORANGE NUTRITION FACTS AND ANALYSIS.
Sherbet, orange contains 0.9 g of saturated fat and 0.7 mg of cholesterol per serving. 74 g of Sherbet, orange contains IU vitamin A, 1.7 mg of vitamin C and 0.00 mcg of vitamin D as well as 0.10 mg of iron, 39.96 mg of calcium and 71 mg of potassium. Sherbet, orange belong to 'Sweets' food category. Food properties. Source.
From nutritionvalue.org
Cholesterol 0.7mg 0 %Sodium 34mg 1 %
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