This week it's orange sherbet, y'all! I had my doubts about that this would come together, but was pleasantly surprised. It's a recipe from a 1928 Frigidaire cookbook You'll be glad to know that it froze properly even though I used a Whirlpool freezer. What a relief!
The orange flavor is on point. I think the orange zest infused into the syrup was the key to getting it so orange-y. In the interest of full disclosure, I got mine a bit more orange in color by using mostly bottled orange juice (for aesthetic reasons). Part of it WAS freshly squeezed, so the photos aren't a total scam. Try it out and let me know how you like it! Full recipe at the end!
Orange Sherbet
1 1/2 cups orange juice
1 tablespoon lemon juice
3/4 cup granulated sugar
1/2 cup water
Rind of one orange
1/2 cup single cream
2 egg whites
Cook sugar and water for ten minutes. Grate rind. Add rind to syrup and cook for approximately five minutes. Remove from fire and strain. Cool, add lemon juice to orange juice. Add syrupto fruit juices. Pour into tray and allow to freeze firm.
...the recipe stops here because you are supposed to reference previous information on freezing sherbets of any flavor. So in a nutshell, here's what you'd do next:
When fruit mixture is nearly frozen, whip cream and return to freezer. Beat egg whites with a pinch of salt and return to freezer. Basically you want the cream and egg whites to be already whipped and very cold when you combine them with the fruit mixture.
A few minutes later, I added all the ingredients to a stand mixer and used the whisk attachment to combine thoroughly. Then I poured it into a loaf pan, covered it with foil and froze it completely.