- Steve and I have developed a taste for sherbet in these horribly hot days of summer.
- For me, orange sherbet is a comfort food. In the summer, I would go to work with my grandfather some days at his one barber shop some days. When there was a lull in the flow of customers, he and I used go to the back room of the shop (you can't eat out on the floor of a barber shop) and eat orange sherbet with chocolate sauce on it.
- Steve is a bit newer to the cool, creamier, velvety cousin to ice cream.
- Sherbet is the American cousin of sorbet...pretty much the same thing as the ancient frozen fruit treat, but with a little dairy thrown in to make it creamier.
- We started off using it to cleanse our pallets before a meal but our consumption has evolved into having it as a reward for having made it through another sweaty summer day.
- The store bought version of sherbet is good and refreshing, but nothing beats the zing of the fresh fruit juices that make this homemade version so yummy.
- Our particular favorite is orange, but lime and lemon make excellent sherbet too. I've had raspberry sherbet with a splash of champagne, which was absolutely sublime...I can't afford either the champagne or the raspberries, but one day I'll give it a try. If you can scrape together the pennies for that, give it a try.
- Orange Sherbet
- 1/4 cup of cold water
- 1 teaspoon of gelatin (either unflavored or orange flavored will do)
- 3/4 cup of boiling water
- 3/4 cup of sugar
- 2 1/4 tablespoons of grated orange zest
- 1/2 cup of orange juice
- 1/4 cup of lemon juice
- 1 egg yolk, beaten
- 1/2 cup of heavy cream
- 3 tablespoons of sugar
- 1 pinch of salt
- 1 egg white
•Put the cold water in a small bowl and sprinkle the gelatin over the surface. Let it stand for 5 minutes.
•In a medium bowl, stir together the boiling water, the sugar and the soaked gelatin. Stir it all up until gelatin and sugar are dissolved. Stir in the orange zest, the orange juice,the lemon juice and the egg yolk and set the bowl aside.
•In a large bowl, whip the cream with 3 tablespoons sugar and the salt until stiff peaks form. In a separate bowl, whip the egg white until it's stiff.
•Fold the meringue mixture into whipped cream and stir that whole thing into the juice mixture a little at a time.
•Pour the whole thing into a shallow dish and put it in the freezer.
•Freeze until firm, stirring it twice with a fork during the first hour.
Ovo-Lacto Vegetarian
