This Homemade Orange Sherbet ice cream is creamy, delicious and has a flavorful orange flavor due to the the fresh orange juice and zest. This recipe is super easy to throw together and freezes within 3 to 4 hours.
Umm…okay, so I just learned that orange sherbet is not spelled orange sherBERT. No ‘r.’ Why is it pronounced like sorbet if we don’t pronounce it like that? Why make our lives more difficult, English language?! Why?!
It has been my dream for the last few weeks to make homemade trashy rainbow sherbet, but without all the food coloring. I’m still trying to figure that out in my brain because we need to do that. Growing up I had a serious fondness of orange sherbet, especially the variety that came in those gigantic plastic tubs with the plastic lid on it. I loved orange sherbet. And I still do, except now I’m not really down with eating the stuff with weird chemicals and stuff. I want a natural situation.
Turns out it’s not that difficult to make normal-no-chemical sherbet.
How to Make Homemade Orange Sherbet
- This recipe couldn’t be easier. It’s all made in a blender!
- Add the fresh orange juice, sugar, orange zest, vanilla in a blender.
- Blend it up!
- Pour it into your freezer vessel, and mix in the milk and the remaining orange zest.
- Press a piece of plastic wrap onto the surface of the mixture.
- Transfer to the freezer until frozen.
That’s it! Couldn’t be simpler!
How to Eat Orange Sherbet
- Put it on a cone. (Preferably a waffle cone.)
- Open the freezer door and eat it with a spoon.
- Add it to a glass and then pour ORANGE CREAM SODA on top of it!
Number three is the move. Definitely the move.
- 1/2 cup granulated sugar , (or cane sugar)
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely grated orange zest, (from about 2 navel oranges), divided
- 1/2 teaspoon kosher salt
- 2 cups freshly squeezed orange juice, about 2 pounds
- 1 tablespoon lemon juice
- 1 1/2 cups whole milk
- In the jar of a blender, add the sugar, vanilla extract, 1 tablespoon or orange zest, salt, orange juice and lemon juice. Pulse until the sugar is dissolved, about 30 seconds. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl with plastic wrap and place it in the refrigerator until very cold, about 2 hours.
- Pour the mixture into a an ice cream maker and proceed according to the directions of your ice cream maker, or until it reaches the consistency of soft serve. Add the reserved 1 tablespoon orange zest.
- Transfer the sherbet to a freezer safe container and place in the freezer until very firm, about 3-4 hours or ideally overnight.
- Serve it in a bowl, in a cone, or my favorite way, in a glass with orange cream soda poured over it. Yum.
- This orange sherbet will stay good in the freezer in a freezer-safe container for up to 3 months.
If you make this Homemade Orange Sherbet, let me know on Instagram!
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