Instructions: In a blender mix the arrowroot jelly & juice concentrate. When well blended add the water, blend until smooth. Place the glass blender container in the freezer, preferably on the bottom shelf where its colder. Set it in carefully. Make sure it wont fall when you open & close the door.

Remove once an hour for 6 hours. Scrape the sides of the container with a spatula & blend for about 30 seconds. Place back in freezer.

When the mixture is so thick the blender wont blend, it is done.

After 6 hours ( or 7 if your freezer is warmer), scoop into bowls or into a freezer storage container.

Tip:
Try topping Orange Sherbet with Hot Fudgy Chocolate Sauce ( see recipe), chocolat & orange are a surprisingly complimentary flavor combination.

Lemon Lift Sherbet:
Substitute 12 ounces thawed lemonade concentrate for the orange juice concentrate.

Full-Pucker Lime Sherbet:
Substitute 12 ounces thawed limeade concentrate for the orange juice concentrate. Lime sherbet goes well with Gooey Lemon Cake ( see recipe).

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