½ cup cream
2 cups orange pulp and juice
1½ cups water
Boil sugar and water for 10 minutes, and then cool. Cut oranges in halves, crosswise, and carefully remove pulp in pieces, together with remaining juice. Measure 2 cups and add lemon juice. Combine with cold sugar syrup. Freeze to a soft mush and fold into the sherbet the cream which has been whipped. Re-cover freezer and freeze stiff.
Orange Pineapple Sherbet
(Makes 4 quarts)
2 cups sugar
2 cups water
1 cup crushed pineapple and juice
1 bottle orange crush
Juice of 1 lemon