Lunch: Orange Sherbet I

Recipe by LUCY WILSON Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional orange sherbet. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Orange Sherbet I

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/4 cup cold water
1 teaspoon unflavored gelatin
3/4 cup boiling water
3/4 cup sugar
2 1/4 tablespoons grated orange zest
1/2 cup orange juice
1/4 cup lemon juice
1 egg yolk, beaten
1/2 cup heavy cream
3 tablespoons sugar
1 pinch salt
1 egg white

Instructions

Place cold water in a small bowl and sprinkle gelatin over the surface. Allow to stand 5 minutes.
In a medium bowl, stir together boiling water, 3/4 cup sugar and soaked gelatin. Stir until gelatin and sugar are dissolved. Stir in orange zest, orange juice, lemon juice and egg yolk. Set aside.
In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form. In a separate bowl, whip egg white until stiff. Fold into whipped cream. Stir in juice mixture a little at a time. Pour into a shallow dish and place in freezer. Freeze until firm, stirring twice during the first hour.

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