Wow – oranges. There were so many different directions to go with and initially I thought of making orange chicken. But the deadline to submit my recipe was today, and I started to think of what I had in the house and what I could make. My decision? Orange Sherbet!
While not a huge fan, I know that Hannah and Tony are. Although most recipes I found required that you have an icecream machine. What? There had to be a way to make it without that! So this recipe is a huge combination of dozens of sherbet recipes.
1/2 teaspoon unflavored gelatin
2 tablespoons water
1/2 cup sugar
1/4 teaspoon salt
1/2 cup fat free half and half
1.5 cups orange juice
1 orange for zest
Drop the gelatin and 2 tablespoons water into a saucepan. Walk away. Zest orange into orange juice. Put a little heat under the gelatin until it starts to look smooth – not grainy. Stir in the sugar, salt, juice and zest aned turn up the heat, letting it come to something like the temperature of your finger (don’t heat it too much!). Stir to make sure the sugar is dissolved and then put in the fridge for 3 hours.
Since I wasn’t using an icecream maker, I put it in the food processor to give it some air. This of course melts the sherbet, so I refreezed it for 1 1/2 hours.
Hannah was my food stylist! She hallowed out an orange and than accented it with lime zest and hearts cut out of the lime!
Okay, time to clean up the kitchen! See you tomorrow!