Fresh Orange Sherbet
Fresh orange and lemon juice sweetened with zest-scented sugar, whisked into softly whipped cream and churned into a light, creamy sherbet.
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Method
- 1
Make zest sugar. Rub the zest into the sugar and salt with your fingertips until the sugar is damp, orange-tinted and fragrant.
- 2
Dissolve. Whisk in the orange juice, lemon juice and corn syrup, and keep whisking for about 3 min until no grains of sugar remain.
- 3
Chill. Strain into the medium bowl and chill until very cold, about 4 °C: 30-60 min in the freezer, stirring now and then. Do not let it freeze.
- 4
Add the cream. Whip the cream to soft peaks in the large bowl. Pour in the cold juice in a thin stream, whisking constantly, so the mixture stays smooth.
- 5
Churn. Churn straight away for 25-30 min until it has the texture of soft serve.
- 6
Freeze. Pack into the container, press baking paper on the surface and freeze for at least 3 h. Leave for 5-10 min before scooping.
Storage
Keep frozen and covered for up to 1 week.
Equipment
- ice-cream maker
- large bowl
- whisk
- fine sieve
- medium bowl
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 268 kcal |
| Protein | 1.4 g |
| Carbohydrate | 45.7 g |
| of which sugars | 43.5 g |
| of which free sugars | 42.7 g |
| Fat | 9.8 g |
| of which saturates | 6.2 g |
| Fibre | 0.3 g |
| Salt | 0.15 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
