Nellie's Orange Sherbet

Updated: Nov 27, 2018



This recipe notes across the top, "see special dinners, menus etc, scrap book". When a recipe has a note that relates back to special dinners...then you know it's going to be special.


I've found multiple dinner party notes in her recipe box and book where she's included this orange sherbet recipe as dessert. I've got to say - it's very good and way better than the kind that you can buy at the store! Why? It's got to be the freshly squeeze orange juice and the whipped cream. Perhaps also because it's served up in an orange shell and topped with a maraschino cherry. I mean, how fun is that?

I've put an * by the items I can purchase at my Illinois farmers market.


INGREDIENTS

  • 2 cups sugar

  • 3 cups water

  • 2 cups freshly squeezed orange juice (about 4 large oranges)

  • 1/2 cup freshly squeezed lemon juice (about 1 large lemon)

  • 1 cup cream, whipped

  • 2 egg whites, stiffly beaten*

  • 6 hollowed out oranges and 6 maraschino cherries (for serving and garnish)


DIRECTIONS

  • Combine water and sugar together and bring to a boil for about 10 minutes. Allow to fully cool.

  • Add to the cooled sugar water the orange and lemon juice.

  • Fold in the whipped cream.

  • Add the 2 stiffly beaten egg whites

  • Place into your frozen automatic ice cream maker.

  • Follow the instructions on your ice cream maker.

  • Divide the sherbet up between the hollowed out oranges and place in the freezer overnight.

  • Serve with a maraschino cherry on top, and if you're feeling extra festive, a dollop of freshly whipped cream.

Serving size: Makes about 6 orange cup servings.

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