|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 8g||42%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sherbet is something of a hybrid frozen dessert. It is made like a sorbet, but with the addition of cream or milk that gives it a texture halfway between sorbet and ice cream. Because it is traditionally made with fruit flavors, it is light and refreshing. Flavors like orange, raspberry and lime are all popular sherbet flavors, because of their interesting sweet and tart profiles.
This orange sherbet recipe is simple and sweet. It just might remind you of a great orange creamsicle, because of the combination of fresh-squeezed juice with milk and heavy cream. Although you can use just milk in this recipe, the addition of the whipped cream will incorporate a little more air and creaminess to the finished sherbet.
- 2 cups orange juice (fresh-squeezed)
- 1 tablespoon orange zest
- 1 cup granulated white sugar (divided)
- 1/2 cup heavy cream
- 1/2 cup milk
Gather the ingredients.
In a medium bowl, mix together the orange juice, zest, and 2/3 cup of the sugar until completely combined.
In a separate bowl, use a whisk or hand mixer to whip the heavy cream and remaining sugar until the cream is thick and forms soft peaks.
Stir the milk into the orange mixture.
Gently fold the whipped cream into the orange mixture.
Refrigerate the sherbet base for at least one hour, then churn according to the directions of your ice cream maker.
The churned sherbet will have the texture of soft-serve ice cream. Freeze the sherbet in an air-tight plastic container for a firmer texture or if you do not plan on eating it right away. Enjoy!
- The orange zest really brightens the recipe, so don’t leave it out. The bright orange skin of the fruit contains essential oils that give a bright flavor and scent to foods. Use a microplane grater or other fine zester to take off the very top layer of the skin. You don’t want to go down to the white pith, which can be very bitter.
- While you can use store-bought orange juice in a pinch, look for one that doesn’t have added sugar and isn’t made from concentrate. There is a big flavor difference between fresh juices and extensively processed ones. If you do use an excessively sweet juice, cut back on 1/4 cup of sugar to balance it.
- Two tablespoons of fruit liquor, such as Grand Marnier, will keep the texture soft and smooth in the freezer, and add extra depth to the orange flavor.
- Other citrus zest, such as lemon or lime, can be added to the orange to make it creative. Or, stir in fresh berries when you remove the orange sherbet from the ice cream maker. Diced strawberries or raspberries are excellent with this recipe.