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Monday, June 12, 2023

Orange Sherbet Recipe by Ruth Paget

Orange Sherbet Recipe by Ruth Paget 

Serves 4 

Ingredients: 

-1 (1-ounce) package flavored gelatin 

-2 tablespoons cold water 

-2 tablespoons sugar 

-1/2 cup corn syrup 

-2 egg whites 

-1/2 cup hot water 

-2 cups orange juice 

-3 tablespoons lemon juice 

Steps: 

1-Soften gelatin in cold water for 5 minutes. Mix sugar and corn syrup in a saucepan and boil until syrup forms a 3-inch thread when dropped from a spoon (approximately 4 to 5 minutes). 

2-Add softened gelatin to hot syrup. Stir until thoroughly dissolved. Cool. 

3-Beat egg whites until stiff and add hot water slowly. Add the orange and lemon juices and blend thoroughly. Blend egg white mixture with the gelatin mixture. 

4-Pour this mixture into a freezing tray. When the sides are frozen, take the sherbet out and mix it. 

5-Return to the freezing tray and let freeze solid before serving. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


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