Orange Sherbet
A couple of weeks ago, a reader asked me if I had any good sherbet recipes that stayed creamy even after freezing, instead of turning into a big, icy block. This is a common problem with sherbets as their fat content is so low (1%).
This orange sherbet recipe is my personal favorite, and even Mikey, a self-proclaimed orange sherbet connoisseur thinks it’s the bees’ knees!
Of course true sherbet will never be as creamy as an ice cream—especially one with a custard base—simply due to the lack of cream, eggs, etc., but I think that this recipe is far creamier than others I have tried (especially as it starts to melt in the summer sun!).
I particularly love this recipe because it actually tastes like real oranges as opposed to that pretend, artificial orange flavoring that a lot of standard orange sherbets have. You see, I normally hate orange sherbet! Actually, I normally hate all orange-flavored things because they are so fake-tasting. But, this, this is so zingy and delicious!
But, while you get the fresh, citrusy, bright notes of true orange flavor, it is ever-so-perfectly matched with a creamy, vanilla base that together boast the best darn creamsicle flavor you have ever tried!
I should note that in my recipe I used raw milk. Of course you are welcome to use homogenized, pasteurized milk, but I find raw milk more enjoyable and creamy, personally.
(In regards to the reader’s question about replicating Trader Joe’s Pomegranate Blueberry Sherbet, I haven’t tried this yet, but I would omit the orange zest, and replace the orange juice with Pom Wonderful’s Blueberry-Pomegranate juice and see how that works out!)
PrintOrange Sherbet
Ingredients:
- 7 ounces granulated sugar
- zest from 1 large orange
- 1/4 tsp kosher salt
- 2 cups freshly-squeezed orange juice
- 1 tbsp freshly squeezed lemon juice
- 2 tsp pure vanilla extract
- 1 1/2 cups very cold whole, raw milk
Directions:
- In the bowl of a food processor, combine all of the ingredients except the milk and process until the sugar is fully dissolved (about a minute or two).
- Transfer the mixture to a large bowl and whisk in the milk.
- Cover the mixture and refrigerate for at least 2 hours.
- Pour the chilled mixture into your ice cream maker and freeze according to your manufacturer's directions. (Mine took about 35-40 minutes, much longer than other ice creams I have made which are usually done in about 15-20 minutes.)
- Transfer the sherbet to a container and freeze for at least 3 hours.
recipe slightly adapted from here
Awesome! I love orange sherbet – or any sherbet, really. I must confess that the 'neapolitan' store-bought sherbet (raspberry, lime and orange) is a distinct summer favorite, and to think I haven't even bought any this season. I'll have to keep this recipe on hand for popsicles!
To the issue of over-hardening, have you considered adding a very small amount of vodka or Triple Sec to the base?
Rachael replied: — July 25th, 2011 @ 2:43 am
Triple sec would be a brilliant idea! However, I was under the impression that the vanilla extract would work in the same fashion due to the fact that it has a 35% alcohol content (unless of course you use a vanilla flavoring with no alcohol).
This looks FABULOUS! I love sorbet and its just the most perfect looking summer treat 🙂 never had an orange version but can only imaginnnee how deliciously refreshing it is. I need a goddarn ice cream machine!!!
jessica replied: — May 31st, 2012 @ 8:07 pm
Saw the Cuisineart Ice Cream Maker at Costco yesterday for $25 or so. A steal!
Rachael replied: — May 31st, 2012 @ 10:18 pm
Wow! That is a steal!
Beautiful sherbet…linking to it today 🙂
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This seems like Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/or…
Rachael replied: — May 21st, 2012 @ 11:39 pm
You do realize that I linked to that EXACT page, right? So, yes, that is the recipe it is adapted from and that is exactly what I stated at the very beginning of the recipe.
won't the acid from the citrus curdle the milk?
Rachael replied: — July 25th, 2012 @ 10:30 pm
Nope! Due to the milk being so cold, the citrus doesn't have enough time to curdle the milk :]