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
