Orange Sherbet
- Reviews 1
Ready In: 24 hrs 30 mins
Yields: 1 gallon
Ingredients
- 1⁄3 ounce unflavored gelatin
- 1 7⁄8 cups water
- 7 1⁄8 cups milk
- 3 1⁄2 cups sugar, plus
- 1 tablespoon sugar
- 10 1⁄2 tablespoons fresh lemon juice
- 1 cup frozen orange juice concentrate, plus
- 2 tablespoons frozen orange juice concentrate, thawed
- orange food coloring
Directions
- Combine gelatin, water, milk, and sugar in a large sauce pan.
- Heat over medium heat until sugar and gelatin are dissolved. Mixture should be between 150 and 180 degrees on a candy thermometer. Do not boil. Just get it hot.
- Place milk mixture in the refrigerator and chill overnight.
- The next day stir in the lemon juice and orange juice concentrate.
- Add the orange food coloring.
- Pour sherbet mixture into a 1 gallon capacity ice cream maker and freeze according to manufacturer's directions.
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