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!)
Orange Sherbet
recipe adapted from here
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
- 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.
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?
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!!!
Saw the Cuisineart Ice Cream Maker at Costco yesterday for $25 or so. A steal!
Wow! That is a steal!
Beautiful sherbet…linking to it today :)
This seems like Alton Brown's recipe: http://www.foodnetwork.com/recipes/alton-brown/or…
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?
Nope! Due to the milk being so cold, the citrus doesn't have enough time to curdle the milk :]