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.
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.