Categories: frozen dessert

Ingredients

• 1 1/4 cups sugar
• 1 envelope unflavored gelatin
• 2 1/4 cups water
• 1 Tbsp. grated orange rind
• 1 can (6 oz.) frozen orange juice
• 1 cup milk
• 2 egg whites
• 1/4 cup sugar

Directions

1. Combine the 1 1/4 cups sugar and gelatin in a medium-size saucepan, stir in water and orange rind.
2. Heat, stirring often, until mixture comes to boiling; lower heat and simmer 3 minutes. Remove saucepan from heat; stir in frozen orange juice concentrate until thawed. Strain mixture into a 13 × 9 × 2-inch metal pan.
3. Cool at room temperature 50 minutes. Stir in milk until well-blended. Freeze mixture, stirring several times so that sherbet freezes evenly, until almost frozen, about 4 hours.
4. Beat egg whites until foamy and double in volume in a small bowl. Beat in the 1/4 cup sugar, a tablespoon at a time, until meringue forms soft peaks.
5. Spoon frozen mixture into a chilled large bowl. Beat immediately with an electric mixer until frozen mixture is very smooth.
6. Fold in meringue quickly. Spoon into a 6-cup mold or bowl; cover with foil or plastic wrap.
7. Freeze about 6 hours, or overnight. Unmold, or scoop directly from bowl.

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