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 BOMBE
Sunny days call for this sweet orange sherbet, which surrounds a smooth vanilla-ice-cream filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 2
Steps:
- Chill a 12-cup mold and the bowl of an electric mixer in freezer for about 30 minutes. Beat orange sherbet in the chilled bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Remove mold from freezer. Using a small spoon, spread sherbet on bottom and up all sides of mold, creating a well for the ice cream. If sherbet slips down sides of mold, return mold to freezer to chill for about 10 minutes, then finish lining. Transfer empty mixer bowl and mold to the freezer to let sherbet harden for about 1 hour.
- Soften vanilla ice cream as above. Remove mold from freezer. Using a spoon, fill sherbet-lined mold with softened vanilla ice cream, pressing down on ice cream so that there are no air pockets. Cover with plastic wrap, and return to freezer. Chill until firm, 4 hours or overnight. To unmold, dip mold in hot water for 6 seconds; invert onto serving plate. If bombe does not come out of mold, continue dipping in water 6 seconds at a time until it releases. Use a sharp knife to slice into servings.
OLD-FASHIONED ORANGE SHERBET
This is one of the creamiest orange sherbets I have ever enjoyed! Great for kids of all ages.
Provided by Angela Gray
Categories Fruit Desserts
Time 20m
Number Of Ingredients 4
Steps:
- 1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
- 2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
- 3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
- 4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
- 5. Whip until very stiff.
- 6. Pour into prepared ice cream machine and process according to your freezers directions. *The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also.
- 7. Makes 1 1/4 quarts
ORANGE SHERBET, OLD-FASHIONED RECIPE - (4/5)
Provided by ukiahgal67
Number Of Ingredients 4
Steps:
- 1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges. 2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk. 3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff. 4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk. 5. Whip until very stiff. 6. Pour into prepared ice cream machine and process according to your freezers directions. *The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. 7. Makes 1 1/4 quarts
ORANGE SHERBET PUNCH
I have served this creamy orange punch recipe at many showers and it's always a hit!
Provided by Sarah V
Categories Drinks Recipes Punch Recipes Non-Alcoholic Punch Recipes
Time 5m
Yield 15
Number Of Ingredients 4
Steps:
- Place orange sherbet in a punch bowl. Pour in orange-flavored drink, lemon-lime carbonated beverage, and orange soda; serve immediately.
Nutrition Facts : Calories 573.5 calories, Carbohydrate 137.1 g, Cholesterol 2.4 mg, Fat 1.4 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 0.5 g, Sodium 36.6 mg, Sugar 127.2 g
ORANGE SODA SHERBET
For birthdays, we pull out the old-fashioned ice cream maker and crank out a sherbet made with orange soda. We're all crazy about it, especially my son. -Heather Craft, Paducah, Kentucky
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 quarts.
Number Of Ingredients 3
Steps:
- Refrigerate unopened cans of soda, milk and pineapple until completely cold. In a large bowl, combine soda, milk and pineapple; mix until blended., Fill cylinder of ice cream maker no more than two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.), Transfer sherbet to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts :
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ORANGE SHERBET RECIPE | KING ARTHUR BAKING
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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.
SUPER EASY HOMEMADE ORANGE SHERBET THAT MAKES THE …
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- Chill mixture in bowl in refrigerator until cold. (If you start with already chilled ingredients, that could be an hour or two. If you start with ingredients that are warm or at room temperature, you may wish to chill your mixture overnight.)
- When chilled, mix ingredients one more time. Pour into the frozen canister of your ice cream maker.
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