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Orange Rum Sherbet

Served with a flaming sugar cube!



  • 2 tsp. plain gelatin

  • 3/4 C. cold water

  • 3/4 C. sugar

  • 1 C. orange juice

  • 1 1/2 C. lime or lemon juice

  • 1/2 C. light rum

  • 1 T. grated orange rind

  • Pinch of salt


  • Soften gelatin in 1/4 C. of the water.

  • Combine remaining water and sugar and boil 1 min.

  • Add

  • gelatin and stir until dissolved.

  • Add the rum, orange & lime juice, orange rind, and salt.

  • Strain and cool.

  • Pour into ice­ cube tray and freeze into a mush.

  • Place in a chilled bowl and beat with rotary beater until smooth. Return to freezer until almost firm. (Too hard a sherbet has an unpleasant texture.)

  • Serve in stemmed glasses, topped with fresh orange sections, and a cube of sugar saturated with rum and flamed.

  • 6 servings.

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