Orange sherbet

Orange sherbet

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
8 oranges
1 tablespoon powdered gelatine
500ml milk
1/4 teaspoon salt
110g sugar
60ml lemon juice
2 teaspoons orange zest, grated

Method

  1. Cut tops off oranges and gently squeeze as much juice as possible from them without damaging skins. Scoop out remaining pulp. Reserve shells. Measure 500 ml orange juice and strain.
  2. Soften gelatine in 125 ml milk in a small heatproof bowl for 5 minutes. Set bowl over simmering water and stir until gelatine has dissolved. Combine remaining ingredients in a separate bowl and stir in gelatine mixture. Pour into an ice cream tray and freeze until mushy.
  3. Turn into a chilled bowl and beat well. Return to tray and freeze until firm. Pile into empty orange shells and serve with an Italian-type biscuit such as amaretti or savoiardi.
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