Serves: 8
Total Calories: 121
In a medium bowl, stir sherbet, 1/4 cup liqueur and orange rind until well blended. Cover and freeze overnight.
Cut rind from oranges, removing all white pithy material. Slice oranges thinly and sprinkle with 2 tablespoons liqueur. Cover and refrigerate.
To serve, arrange orange slices on eight dessert plates. Top each with a scoop of sherbet. Pour about 1 1/2 tablespoons of the sauce over each serving.
This Orangy-Orange Sherbet With Chocolate Sauce recipe is from the Ice Cream And Frozen Desserts Cookbook. Download this Cookbook today.
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