And so began my forays into sherbet-making territory.
Homemade Orange Sherbet with Mini Chocolate Chips
Into your blender, pour (nice & sweet) orange juice up to the 1 1/2 cup mark. Add 1 1/2 cups granulated sugar, 1 tablespoon of lemon juice, and enough milk to bring it up to about the 3 1/2 cup mark. Or a bit higher. Whiz it up.
Make sure it's entirely chilled before ice-creaming it according to manufacturer's instructions. Scoop into a container, and add as many mini chips as you please.
Enjoy!
p.s. You can make it with 1/4 cup less sugar and leave out the lemon, but this way is better. I first discovered the method when I tasted it and it was too sweet! So I hastily added a splash of lemon juice. That did the trick.
(*In fairy tales, one should use the English spelling of words.)
Looks perfect for a hot day!! And the addition of chocolate toanything is always a good move. :)
ReplyDeleteBlessings, Debbie
*It's true that cotton doesn't have as much give as wool. If you begin a cotton project directly following a wool one it's a little disappointing. Other than that, I just purposely knit a wee bit looser than usual and it's a very pleasant experience!
Thanks, Debbie.
ReplyDeleteWe loved that Swiss Orange sherbet as well. I'm sorry they don't make it anymore. =[
ReplyDeleteAnd you're absolutely right, proper English spelling is a requirement when telling fairy tales....
Looks perfect for a hot day indeed, except that we don't have hot days now... it's 15 degrees Celsius outside!
ReplyDeleteBut - I love lemon ice cream, and this sounds really good. So I'll make a mental note to make it when there's time and hot weather... and oranges.
Hana, I did not squeeze oranges for this! I just used bottled o.j. Is that available in your country?
ReplyDeleteMmmm, it looks lush!
ReplyDelete