Citrus: A History

Six Citrus Recipes

from Citrus: A History

by Pierre Laszlo

Orange Sherbet

There are many recipes for orange sherbet. The following is among the easiest to implement: it uses only orange juice and evaporated milk, and does not require an ice cream maker.

3/4 cup orange juice
3/4 cup granulated white sugar
1 cup cold milk
1 5 oz can evaporated milk, refrigerated

  • In a bowl, mix the sugar with the juice, stirring until all the sugar is dissolved.
  • Stir in the milk gradually, until it is also fully incorporated and the mix is homogeneous.
  • Pour into a shallow dish and store in the freezer until firm.
  • Remove from refrigerator, break into small chunks, and beat with an electric mixer until the preparation is smooth.
  • In a separate bowl, whip the evaporated milk until it is stiff (which pumps air into the mixture to form a firm and stable foam).
  • Fold into the previously frozen mixture. Return the mixture to the freezer.

To prepare an orange container to hold the sherbet:

  • Slice off the top of an orange, remove, and set aside.
  • Through the opening, scrape out the entire contents of the orange.
  • Fill the orange with sherbet, replace the top, and freeze again before serving.

Book details:

Pierre Laszlo
Citrus: A History
©2007 256 pages, 20 color plates
Cloth $25.00 ISBN: 978-0-226-47026-9 (ISBN-10: 0-226-47026-1)

For information on purchasing the book—from bookstores or here online—please go to the webpage for Citrus: A History.

See also: