By Pastry chef Cory Colton
(Yield: approx 3 pints when frozen)
- 1Qt fresh squeezed orange juice
- 1 1/3C sugar
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 1Tbl. triple sec
1. Bring half of the orange juice up to a boil with the sugar
2. In separate container, mix together the remaining orange juice, heavy cream, triple sec, and vanilla extract.
3. Add the hot syrup to the rest of the liquids, homogenize with a hand blender, strain through a fine chinois and chill
Freeze in an ice cream freezer following manufacturers instructions
until the sherbet reaches the consistency of a slushie, then pack into
freezable containers and allow to finish freezing up solid in the
To serve: Serve by the scoop garnished with fresh
berries or other seasonal fruit, or combine with your favorite
ingredients in a blender to make incredible fruit smoothies. Also goes
great with blueberry cobbler!
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