Sherbet Salad Dressing

Preparation info

  • Difficulty


  • Makes

    2 cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A wonderful frosty-cold dressing. Spoon it on your fruit salads


  • 2 tblsp. flour
  • ¼ c. sugar
  • ¼ tsp. salt
  • 1⅓ c. fresh orange juice
  • 2 tblsp. fresh lemon juice
  • 2 egg yolks, slightly beaten
  • 1 tblsp. grated orange peel
  • 3 tblsp. salad oil
  • ½ c. raspberry sherbet


  • In top of double boiler combine flour, sugar and salt. Add orange and lemon juices. Cook, stirring constantly, until mixture thickens.
  • Stir 2 tblsp. hot mixture into egg yolks; gradually add yolks to hot sauce. Stir and cook 1 minute. Remove from heat and stir in orange peel and salad oil. Cool and chill.
  • Just before serving, fold in sherbet. Serve over fruit salad.