Orange Sherbet

This is the orange sherbet I made to go with the Tuiles. It was slightly painful to make because I was juicing citrus just after slicing through my finger.

For those of you wondering, sherbet is not the same as sorbet. Sorbet, and the Italian sorbetto, is an ice made from fruit, sugar and other non-dairy ingredients. Sherbet contains 1-5% milk solids, depending on who you ask. Ice cream usually has 10-20% milk solids, just for comparison purposes.

The tuiles didn't come out so good but the sherbet is really good. It only took a couple minutes to prep, no eggs to temper and strain and all that fun stuff. So at least something good came out of my failed tuiles.



Orange Sherbet
based on this recipe from the New York Times

3 oranges, juiced and zested
1 lemon, juiced
ginger ale
1/2 cup sugar
1 tsp gelatin
1/2 cup heavy cream

Put the gelatin in a bowl with enough water to mix it in. Heat the gelatin in 15 second shots until it dissolves.
In a measuring cup, add the juices and add enough ginger ale to get it to 1 1/2 cups.
Add the sugar to the gelatin and add some juice.
Heat for a few seconds just to dissolve the sugar.
Add the rest of the juice.
Chill until cold.
Churn the juice mix and cream in an ice cream maker however you normally do that.
Firm up in the freezer.