ORANGE SHERBET
About 5 cups
Place in a small cup:
- ¼ cup cold water
Sprinkle with:
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
Let stand for 5 minutes to soften. Combine in a medium saucepan:
- Zest of 1 orange, removed in wide strips with a vegetable peeler
- 1 ¾ cups orange juice
- ¾ cup sugar
Bring to a simmer, stirring occasionally to dissolve the sugar. Strain through a sieve into a bowl; discard the zest. Add the gelatin, stirring until it is completely dissolved. Stir in:
- 1 cup whole milk
Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.
Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.