Orange Sherbet

• 13 ounce unflavored gelatin
• 1 78 cups water
• 7 18 cups milk
• 3 12 cups sugar, plus
• 1 tablespoon sugar
• 10 12 tablespoons fresh lemon juice
• 1 cup frozen orange juice concentrate, plus
• 2 tablespoons frozen orange juice concentrate, thawed
• orange food coloring

1. Combine gelatin, water, milk, and sugar in a large sauce pan.
2. Heat over medium heat until sugar and gelatin are dissolved.
3. Mixture should be between 150 and 180 degrees on a candy thermometer.
4. Do not boil.
5. Just get it hot.
6. Place milk mixture in the refrigerator and chill overnight.
7. The next day stir in the lemon juice and orange juice concentrate.
8. Add the orange food coloring.
9. Pour sherbet mixture into a 1 gallon capacity ice cream maker and freeze according to manufacturer's directions.

unflavored gelatin, water, milk, sugar, sugar, lemon juice, orange juice concentrate, orange juice concentrate, orange food coloring

Taken from www.food.com/recipe/orange-sherbet-188258 (may not work)