ORANGE SHERBET FLOAT
Make and share this Orange Sherbet Float recipe from Food.com.
Provided by looneytunesfan
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put 1 scoop of sherbet in glass first. Add the juices. Then add the other scoop of sherbet.
- Add ginger ale to fill the glass (watch out for the froth!).
Nutrition Facts : Calories 160.7, Fat 0.5, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 39.1, Fiber 0.6, Sugar 32.2, Protein 1.9
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 I
Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by LUCY WILSON
Categories Desserts Frozen Dessert Recipes
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
- In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
- In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 35.5 g, Cholesterol 61.3 mg, Fat 8.1 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 4.8 g, Sodium 19.2 mg, Sugar 33.3 g
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- Heat the sugar, orange zest, and juice with the salt in a small pot, then add the vanilla and the milk for the base. Chill the base before churning it in an ice cream machine.
- Dissolve the cornstarch with 3 tablespoons of hte orange juice. Next, mix the remainder of the orange juice in a small saucepan with the sugar, and bring the mixture to a boil until it reduces by half. Finally, place the orange segments in the hot sauce and remove the sauce from the heat.
- Place a teaspoon of the orange compote at the bottom of a tall glass. Layer one scoop of ice cream and one scoop of orange sherbet in the glass. Then, put another layer of orange compote on top of hte ice cream and sherbet. Finally, add a layer of whipped cream to the top, and finish by pouring the orange soda over the entire mixture.
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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.
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