Orange Sherbet

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  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Makes: 1-1/2 quarts
  • Prep: 20 mins
  • Freeze: per manufacturers directions
  • Stand: 4 hrs (optional)

Orange Sherbet

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4.0 by 1 people

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Directions

  1. In a medium saucepan combine sugar and unflavored gelatin. Stir in 2 cups of the orange juice. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in remaining 1-3/4 cups orange juice, the milk, orange peel, and, if desired, orange food coloring. (Mixture may appear curdled.)
  2. Transfer mixture to a 4-quart ice cream freezer; freeze according to manufacturers directions.* Ripen 4 hours.
  3. Makes 1-1/2 quarts (12 servings).

From the Test Kitchen

*

If you don't own an ice cream freezer, transfer mixture to a 13x9x2-inch baking pan. Cover; freeze several hours or until almost firm. Break mixture into small chunks; transfer to a large chilled mixing bowl. Beat with an electric mixer until smooth but not melted. Return to pan. Cover and freeze until firm.

Lemon Sherbet:

In a saucepan combine 1-1/2 cups sugar and 1 envelope unflavored gelatin. Stir in 1-1/2 cups water. Cook and stir until sugar and gelatin dissolve. Remove from heat. Stir in 1-1/2 cups cold water, 1 cup milk, 1 teaspoon grated lemon peel, 3/4 cup lemon juice, and, if desired, a few drops yellow food coloring. (Mixture may appear curdled.) Continue with step 2, above.

Per serving: 109 cal., 0 g total fat (0 g sat. fat), 2 mg chol., 14 mg sodium, 26 g carbo., 0 g fiber, 1 g pro.

Daily Values: 1% vit. A, 12% vit. C, 3% calcium

Exchanges: 3 Other Carbo.

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Nutrition Facts (Orange Sherbet)

  • Per serving:
  • 140 kcal ,
  • 1 g fat
  • 2 mg chol. ,
  • 12 mg sodium ,
  • 33 g carb. ,
  • 32 g sugar ,
  • 2 g pro.
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