Sometimes we need something cold but lighter than ice cream. I remember restaurants serving a small paper cup of sherbet as an appetizer, free, to kick off a meal when I was a child … as appetite stimulators. It was a great idea. I wonder why we don’t see that practice now?

Orange Sherbet (makes 1 ¾ quarts)

1 1/2 tbsp. grated orange rind (zest)
1 1/2 Cups sugar
1/4 Cup fresh-squeezed lemon juice
1 ½ Cups fresh-squeezed orange juice
1 tsp. vanilla
2 Cups very cold milk

2 Cups heavy cream

Orange food coloring

Stir together the grated orange rind and sugar. Stir in the lemon juice, orange juice and vanilla and continue stirring until the sugar is dissolved. Add the milk and the cream and about one tsp. orange food coloring.

Put the mixture in an ice cream maker and freeze according to the manufacturer’s directions.

Lemon Cream Sherbet

1/8 tsp. salt
1 ½ Cups milk
1/2 Cup cream
2 tsp. gelatin
1/4 Cup cold water
1 Cup sugar
1/3 Cup white corn syrup
1/3 Cup lemon juice
1 tsp. grated lemon rind (zest)

Soak the gelatin in the cold water and dissolve over hot water. Mix together the remaining ingredients and add them gradually to the gelatin mixture. Freeze the mixture in an ice cream maker.

Makes 1 quart.

Pineapple Sherbet

3/4 Cup sugar
1 ½ Cups water
1/4 Cup cold water
juice of ½ orange
2 egg whites
juice of 1 lemon
1 Tbsp. unflavored gelatin
1/2 Cup pineapple juice
1/8 tsp. salt
1/2 Cup whipping cream
1 Cup crushed pineapple, drained

Bring the sugar and the 1½ cups of water to a boil. Add the gelatin, which has been soaked in the ¼ cup of cold water for 5 minutes, and mix until the gelatin is dissolved. Remove the pan from the heat and allow it to cool. When cool add the fruit juice and pineapple. Partially freeze the mixture in an ice cream maker.

Add the salt to the egg whites and beat until stiff using an electric mixer. Set the mixture aside.

Whip the cream until thick but not stiff and combine it with the partially-frozen fruit mixture and then fold in the egg whites. Continue freezing the completed mixture in an ice cream maker.

Makes 2 quarts.

½ Cup water

¾ Cup sugar

½ Cup whipping cream

1 egg white

2 Tbsp. lemon juice

1 pint red raspberries

Put the fresh berries in a saucepan with the water and sugar and cook for 5 minutes. Press through a sieve to remove the seeds and then add the lemon juice.

If you use canned berries, omit the water. Simply heat them in their own juice and press through a sieve.

Cool the mixture.

Beat the berry mixture until it is light. Beat the egg white until it is stiff. Fold in the beaten egg white and beat the mixture again. Whip the cream until it is thick and then fold it into the other mixture and stir well. Freeze in an ice cream maker.

Makes 1½ quarts.