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Refreshing Orange Ice

This sherbet has been part of my family's Thanksgiving tradition for three generations. We eat it along with the rest of the meal...the tangy, creamy flavor complements the turkey and all the trimmings.—Carol Lydon, Philadelphia, Pennsylvania
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    10-12 servings

Ingredients

  • 3 cups water, divided
  • 1 cup sugar
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 2 tablespoons lemon juice
  • 1/2 cup half-and-half cream

Directions

  • In a saucepan, bring 1 cup water and sugar to a boil, stirring frequently. Boil for 1 minute or until sugar is dissolved. Remove from the heat; stir in orange juice concentrate, lemon juice and remaining water. Transfer to a freezer-proof bowl. Cover and freeze until firm.
  • Remove from the freezer. Beat until blended. Beat in cream. Cover and return to freezer. Remove from the freezer 20 minutes before serving.
Nutrition Facts
1/2 cup: 124 calories, 1g fat (1g saturated fat), 5mg cholesterol, 6mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • wendella247
    Dec 30, 2013

    Our family has a Thanksgiving and Christmas dinner tradition that is very similar; we just don't use the half & half. This sounds yummy too!

  • xlsalbums
    Oct 22, 2013

    This tasted good but it took a long time to freeze. It took me two days before I could eat it! I had to freeze it then thaw it then freeze it again.

  • mdlrteach5
    Jul 24, 2013

    Wow! This was a hit! I made this for a church youth rally of about 400 people. Everyone was asking for the recipe. When I made it, I did not wait until the mixture was fully frozen before adding the half and half. I just waited until it was cooled enough not to curdle the cream. I served it with a scoop of vanilla ice cream and poured a touch of 7-up over it. Delicious and refreshing on a hot summer day! Looks like this will be a YouthStock tradition!

  • Let's Get Cookin
    Oct 18, 2010

    Couldn't resist. A secret in our kitchens....for a easy vanilla sauce...simply let a rich full bodied ice cream melt! Simply do the same as the picture displayed with this recipe...the only difference - have the bottom covered with the secret vanilla sauce!

  • Let's Get Cookin
    Oct 18, 2010

    ehlm, You could add vanilla ice cream into the recipe but it would change the consistency of it. Being a retired chef, might I recommend that you take a mini scoop and make ice cream balls - place on a cookie sheet and freeze a few days in advance of your bunco group for ease. When frozen, simply move to a storage container or large ziploc. Artfully arrange mediums balls of orange ice with the smaller ice cream balls with a slight drizzle of dark chocolate sauce in clear/footed glasses for eye appeal as well!

  • anemae09
    Sep 4, 2010

    This recipe was amazing! Now I just need to learn how to make it look fancy :)

  • ehlm
    Jun 10, 2010

    I loved it....but would like to add vanilla ice cream and then serve it...can someone help me know when to add ice cream? Thanks, [email protected]

  • fhollis
    Jun 9, 2010

    It was delicious and easy to make. I did add about 1 cup half & half. Plan to try with peaches next time. Great for a hot summer day.

  • ehlm
    May 28, 2010

    I made this and liked it very much...but would like to make for my bunco group in July and wondered how I could add vanilla ice cream to make it a little sweeter...I add some in a bowl with about equal amounts of vanilla ice cream and it is delicious and very refreshing...but wanted to know when to add the ice cream for a crowd???any thoughts on this and thanks

  • mrsgt
    May 18, 2010

    this is sooo good,i made it with frozen peach,only becauce i didn't have the orange,and its good stuff "thanks":)