“…Cushions were put under his head and he was given iced sherbet in a golden cup to drink and told to keep very quiet.”
- C. S. Lewis – “The Horse and His Boy”
Ah, Mark Twain’s The Prince and the Pauper. If you’ve read The Horse and His Boy, you’ll recognize the story immediately, though thankfully C.S. Lewis only uses it as a segue to introduce another part of the story.
Please don’t tell Dudette that I told you this, but she actually owns the Barbie movie version of Twain’s book. If one Barbie switcheroo movie wasn’t enough to make mothers across the U.S. cringe and make Mr. Clemens turn over in his grave, the Barbie folks have even come up with a second version this year, “The Princess and the Popstar.”
Personally, I’ll stick with The Prince and the Pauper and Narnia’s Shasta and Corwin. Poor Shasta. Not only does he discover that he’s about to be sold to a mighty nasty man, but when he decides to escape on the man’s horse, he discovers that the animal can talk and is, in fact, somewhat smarter than him.
So, when he ends up with Narnia’s kings and queens, sitting on a pile of cushions and enjoying a cup of sherbet, life’s pretty darn good for him. I’d feel the same way.
My love for vanilla ice cream only glows brighter when a scoop of orange sherbet is added to it. Hear the ice cream truck? Pass me a dreamsicle. Ask Dudette to order for me at Dairy-O’s? She’ll call for a single scoop in a cup, half vanilla, half orange sherbet.
While I doubt that the Arabs of way back when had ice cream makers, you will need one in order to make this sherbet. And a blender. And some form of juicing device.
With those three items in hand, sherbet-making is a breeze.
The recipe calls for five pantry items; heavy cream, sugar, orange and vanilla extracts and orange juice. Compared with a leading brand’s ingredient list of water, sugar, corn syrup, nonfat milk, whey, concentrated orange juice, natural flavors, orange pulp, gum tragacanth, yellow 6, citric acid, methyl cellulose, carob bean gum, karaya gum, and pectin, I’ll take the first.
As an orange sherbet connoisseur, I give this recipe two thumbs up. Hubby does too. It’s a bit odd eating orange sherbet that’s not orange, but I got over that pretty quickly. The texture is creamy and the flavor is all orange, well, with nice hint of vanilla.
Dudette is a bit torn. She’s at the age where the processed cheese beats out real Cheddar and Oreos are better than home baked. Same goes with sherbet, apparently.
What I’d Do Different Next Time
I might use a bit more orange extract and a bit less orange juice to keep the sherbet nice and creamy.
- 1 cup heavy cream
- ⅓ cup confectioners' sugar
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 2 cups freshly squeezed orange juice (from about 8 oranges)
- Whip the cream with the sugar and extracts until soft peaks form. Continue whipping while slowly pouring in the juice against the side of the bowl, scraping down the sides as needed.
- Pour into an ice cream make and freeze according to the manufacturer's instructions. Scrape into an airtight container and freeze until firm.
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