Orange Sherbet Float Recipes
ORANGE SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
ORANGE SHERBET FLOAT
Make and share this Orange Sherbet Float recipe from Food.com.
Provided by looneytunesfan
Categories Shakes
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put 1 scoop of sherbet in glass first. Add the juices. Then add the other scoop of sherbet.
- Add ginger ale to fill the glass (watch out for the froth!).
Nutrition Facts : Calories 160.7, Fat 0.5, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 39.1, Fiber 0.6, Sugar 32.2, Protein 1.9
ORANGE SHERBET FLOAT
I thought that everyone drank these, and I have been suprised that no-one I've met has ever tried one before. This is a great treat that we all loved growing up. It's not really much of a recipe, but I thought I would post it anyone so that more people can try this fantastic treat! If you would like a little "punch" just stir in some pineapple juice.
Provided by Cookingfor7
Categories Beverages
Time 1m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour the pop in a glass, and add a scoop of orange sherbet. Enjoy just like you would root beer float!
Nutrition Facts : Calories 90.7, Fat 0.1, Sodium 20.4, Carbohydrate 23, Sugar 20.4, Protein 0.1
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ORANGE SHERBET - SWEET PEA'S KITCHEN
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- In a food processor, process the zest, sugar, and salt until damp. While the machine is running, add orange juice and lemon juice. Process mixture until sugar has dissolved, about 1 minute. Strain the mixture through a fine-mesh strainer, stir in vodka, and cover with plastic wrap. Chill in freezer until very cold (40 degrees) about 30 to 60 minutes.
- When the mixture is cold, whip the heavy cream in a medium bowl with a whisk until soft peaks have formed. Whisking constantly, add juice mixture in a steady stream against the inside edge of the bowl. Start ice cream maker and add the juice-cream mixture. Mix until sherbet has the consistency of soft serve ice cream, about 25 to 30 minutes.
- Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.
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