For the best flavor, use freshly squeezed orange and lemon juice. To avoid grainy sherbet, ensure the sugar is fully dissolved in the hot water mixture. Adjust the sugar to your preference, depending on the sweetness of your oranges. If you're concerned about using raw eggs, you can pasteurize the egg yolk by gently heating it with a portion of the juice mixture over a double boiler until it reaches 160°F (71°C), then cooling it before proceeding.
Orange Sherbet I
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME4 hrs
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SERVING6 People
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VIEWS30
Experience the bright and tangy delight of homemade orange sherbet. This classic recipe blends the citrusy zest of orange and lemon with the creamy richness of whipped cream and the airy lightness of whipped egg white, creating a refreshing frozen treat that's perfect for a sunny day. Please note this recipe contains raw eggs.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate36 g
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Cholesterol61 mg
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Fiber0 g
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Protein2 g
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Saturated Fat5 g
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Sodium19 mg
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Sugar33 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Bloom the Gelatin (5 minutes): In a small bowl, pour the cold water and sprinkle the gelatin evenly over the surface. Let it stand for 5 minutes to soften.
02 Step
Recipe View Dissolve and Combine (10 minutes): In a medium bowl, combine the boiling water, 3/4 cup sugar, and the bloomed gelatin. Stir until the gelatin and sugar are completely dissolved. Then, stir in the orange zest, orange juice, lemon juice, and beaten egg yolk. Set this mixture aside to cool slightly.
03 Step
Recipe View Whip the Cream (8 minutes): In a large bowl, whip the heavy cream with 3 tablespoons of sugar and a pinch of salt until stiff peaks form.
04 Step
Recipe View Whip the Egg White (5 minutes): In a separate clean and dry bowl, whip the egg white until stiff peaks form.
05 Step
Recipe View Fold and Freeze (2 hours +): Gently fold the whipped egg white into the whipped cream. Gradually stir in the juice mixture, a little at a time, ensuring everything is well combined. Pour the mixture into a shallow dish and place it in the freezer. Freeze until firm, stirring twice during the first hour to prevent ice crystals from forming.
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RECIPE REVIEWS
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Please Rate
Clementine Hane
Jun 10, 2025My kids loved this! It's so much better than store-bought sherbet.
Bret Barrows
Jun 7, 2025This sherbet is so refreshing! The orange and lemon flavors are perfectly balanced.
Earnest Flatley
Apr 18, 2025I was a bit hesitant about the raw egg, but it gave the sherbet such a lovely texture. Next time, I'll try pasteurizing it just to be safe.
Mekhi Lockman
Apr 12, 2025The instructions were easy to follow, and the sherbet turned out perfectly. I'll definitely be making this again.