Orange Sherbet
2006-08-25 Chris Shenton
Based on: http://www.razzledazzlerecipes.com/icecream/orasher.htm

I cut the original recipe in half to fit our Deni ice cream maker.

While chilling, it began to separate a bit, like it was beginning to
curdle -- perhaps that's why the original recipe called for low-fat
milk?  or why many other recipes call for gelatin?   Next time perhaps
add an egg yolk and make a custard base with the milk.

After freezing overnight, the sherbet was a bit too hard, too crumbly.
It could use a bit more sugar and/or milk to make it softer.

1	T	Orange Zest, grated fine on microplane
3/4	C	Sugar
1/8	C	Lemon Juice, fresh-squeezed (1 lemon)
3/4	C	Orange Juice, fresh-squeesed (2 ornages)
1/2	tsp	Vanilla
2	C	Milk, whole, very cold
1	pinch	Salt

Grind together Orange Zest and Sugar.
Add to the Juices and dissolve the Sugar; I heated it a bit.
Add Vanilla, Milk, and Salt.
Chill in freezer until very cold to help the freezing process.
Put mixture in ice cream maker and freeze according to
manufacturer's directions.


Other recipes that look reasonable:

http://www.recipetips.com/recipe-cards/t--2162/orange-sherbet.asp
Simple: oranges, lemon, sugar, egg, half-n-half

http://www.chefdecuisine.com/dessert/sorbet/ORANGE_SHERBET.asp
Uses gelatin, lots of water, separated eggs, heavy cream