My year is broken into two pie seasons (ehhh…maybe three, actually): spring, summer and Thanksgiving. (T-Day is just one big ol’ pie season unto itself!) Summer is usually when my fruit pie game is strong. If I’m not doing pies than cobblers are usually my move. And during Spring I usually start getting into pies by way of a crumble or something. I like to ease into it and I did, just last week with this Rye Rhubarb Walnut thingy. Today, I’m going all in. PIE!
It’s full of pies for every month of year. The pictures are really pretty, the flavor combinations are interesting and delicious-sounding and the book is beautifully formatted. I know we’re in April but I ended up settling on a pie from October chapter and swapping out regular oranges for cara cards, but feel free to use what you can find at the grocery store.
I sometimes imagine what it’d be like to run a pie shop. In my dreams I’d own one. It’d also be in a dreamy land in which I could run a pie shop, bake a bunch of pies, be blind to spreadsheets and magically sleep 8 hours a night. I know this land doesn’t exist and running a pie shop would require me to worry about a gamut of unromantic, un-pie-related things.
Have I told you how much I hate spreadsheets?
If I’m lucky I’d have a partner who would be in charge of all things business. I’m sure he’d be constantly nagging me about my addiction to using fancy chocolates, butter and fruit in pies, in which my reply would be with a gigantic, attitude-filled shrug that’d look a bit like this:
(If you know me, you know how much I love that dang shrug emoticon.)
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!
This Orange Sherbet ice cream is creamy, delicious and has a flavorful orange flavor due to the the fresh orange juice and zest.
1/2cupgranulated sugar , (or cane sugar)
1teaspoonpure vanilla extract
2tablespoonsfinely grated orange zest, (from about 2 navel oranges), divided
2cupsfreshly squeezed orange juice, about 2 pounds
1 1/2cupswhole 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.
“Roasted Rainbow Heirloom Carrot Goat Cheese and Avocado Salad with a Citrus Cumin Dressing.”
But! it needed some tweaking. Let’s not do recipe titles that read like paragraphs. Not a good look. Also the word “rainbow” is way cuter than the word “heirloom.” (I think.) Who doesn’t want to eat a rainbow?! No one.
This dish is like a plate full of skittles…but in carrot form.