- Prepare an ‘oleosaccharum’ (oil/sugar): peel 2 lemons and 1 orange, avoiding as much as possible cutting into the white pith. Reserve the lemons and orange and put the peels into a large glass bowl. Add 6 ounces of sugar. Using a muddler, mash the peels into the sugar until it is wet with the fruit oil. Let sit for at least 30 mins, preferably an hour.
- Preparing the sherbet: Squeeze the reserved orange and lemons to get 6 ounces of juice. Pass the juice through a fine-mesh strainer. Stir the juice into the oleo-saccharum and then remove the peels and discard them.
- Add to the sherbet one 750-millileter bottle of Belvedere Orange. Stir and taste. Add 2 tablespoons nectarine jelly and stir. Chill.
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