AMISH ORANGE SHERBET
sent in by Mrs feeeman Yoder and Mrs. Wilber Bontrager. NOTE: you can change the flavor by using another flavor of jello.
Provided by Stormy Stewart @karlyn255
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- Mix water and sugar together and boil 1 minute, stir in jello and lemon juice. Stir until jello is disolved.
- Cool and add milk. Mixture may look curgled, but will turn out ok when frozen. Makes 1 1/2 gallon's sherbet
- NOTE recipe can be 1/2ed. 2 small boxes jello, 2 c sugar, 2 cups water, 4 tblsp lemon juice, and 5 cups milk will yield you 3/4 of a gallon of orange sherbet.
- This was taken from a amish cook book and I copied word for word. It stopped and so did I. LOL! I guess I should of also been reading. It didn'y say to freeze but my thought is just put it in a container after completing the directions and freeze until firm. So that is what I did when I made the peach sherbert. It looks like sherbert, it spoons like sherbert and the taste was wonderful. You do not need a machine to make it. no extra mixing when half frozen like some ice creams. just throw in the freezer and come back later.
- you can make 1/4th the recipe for a family of 4's dinner dessert. 1/4th the recipe to try 1 sm box orange jello 1 cup sugar 1 cup water 2 tbls lemon juice 2 cups milk
FRUIT SHERBET
Sherberts made with pureed ripe berries are the essence of summer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- Combine blackberries and 1/4 cup water in the bowl of a food processor fitted with the metal blade. Process until fruit is very smooth, and pour into a fine mesh sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula or a wooden spoon, gently press down on the mixture to extract as much liquid as possible. Don't press too hard, or some of the seeds may be forced through the strainer into the liquid. Discard any seeds or pulp that remain in the strainer. Set aside strained puree.
- In a small bowl, stir 2 teaspoons gelatin into remaining 1/4 cup cold water; let stand until gelatin dissolves, about 5 minutes. Meanwhile, in a small saucepan, heat simple syrup over medium heat just until it is warm to the touch, and remove from heat. Add gelatin mixture, and stir until it is dissolved; let cool. Transfer to a large bowl or plastic storage container, and add reserved fruit puree.
- In a mixing bowl, beat 2 egg whites until stiff but not dry peaks form, and fold into fruit puree. Cover container, and place in refrigerator until it is well chilled before using, at least 1 hour.
- Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sherbet to a large airtight container; place in freezer at least 2 hours or overnight before serving.
FRUIT SHERBET
I found this recipe in a newspaper clipping that my mother saved dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.
Provided by Mary Ann Benzon
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 4h5m
Yield 4
Number Of Ingredients 5
Steps:
- In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 93.6 g, Cholesterol 4.9 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 26.9 mg, Sugar 87.6 g
FRUITY SHERBET DESSERT
"Simple and refreshing, this dressed-up sherbet is a real treat in the heat of summer," assures Rhonda Robertson of Casper, Wyoming. "I often serve it on special occasions, too, and in late winter, when everyone's eager for spring. With only four ingredients, it's a breeze to make."
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2-1/2 quarts (20 servings).
Number Of Ingredients 4
Steps:
- Place sherbet in a large bowl. Fold in remaining ingredients. Cover and freeze for at least 3 hours or until firm.
Nutrition Facts : Calories 133 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 37mg sodium, Carbohydrate 30g carbohydrate, Fiber 2g fiber), Protein 1g protein.
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