Homemade Orange Sherbet

Homemade Orange Sherbet

The Spruce / Julia Hartbeck

  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
394 Calories
13g Fat
67g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 394
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 42%
Cholesterol 43mg 14%
Sodium 43mg 2%
Total Carbohydrate 67g 24%
Dietary Fiber 0g 1%
Protein 4g
Calcium 118mg 9%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Gather the ingredients.

    Homemade Orange Sherbet ingredients

    The Spruce / Julia Hartbeck

  2. In a medium bowl, mix together the orange juice, zest, and 2/3 cup of the sugar until completely combined.

    orange juice, zest, and sugar in a bowl

    The Spruce / Julia Hartbeck

  3. 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.

    heavy cream and sugar whipped together with a hand mixer

    The Spruce / Julia Hartbeck

  4. Stir the milk into the orange mixture.

    milk added to the orange mixture

    The Spruce / Julia Hartbeck

  5. Gently fold the whipped cream into the orange mixture.

    whipped cream folded into the milk and orange mixture

    The Spruce / Julia Hartbeck

  6. Refrigerate the sherbet base for at least one hour, then churn according to the directions of your ice cream maker.

    sherbet base in an ice cream maker

    The Spruce / Julia Hartbeck

  7. 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!

    Homemade Orange Sherbet

    The Spruce / Julia Hartbeck

Tips

  • 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.

Recipe Variations

  • 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.