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!)
recipe adapted from here
- 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.