Orange Sherbet

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Yield: about 1 quart sherbet

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Orange sherbet, a nostalgic salute to childhood for many of us, is comfort food at its best. A touch of vanilla turns the flavor of plain orange into "creamsicle," reminiscent of the ice cream man and his treats.

Orange Sherbet

star rating (2) rate this recipe »
Hands-on time:
Total time:
Yield: about 1 quart sherbet
Published: 06/18/2014


  • 1/3 to 1/2 cup sugar, depending on the sweetness of your oranges
  • 2 cups orange juice, freshly squeezed preferred
  • 1/2 cup frozen orange juice concentrate, thawed or partially thawed
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract, optional
  • 1 1/2 cups milk, whole milk preferred
  • 3 tablespoons Cointreau, Triple Sec, or brandy, optional; for "scoopability"

Tips from our bakers

  • Can you make this sherbet without an ice cream maker? Well, kind of. You can pour the base into a shallow pan, freeze it solid, then chunk it (be careful!) into a food processor and process until softened and smooth. It won't have the same texture as sherbet made in an ice cream maker, but it'll still taste good.


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1) Combine everything except the liquor in a bowl, beating until smooth.

2) Chill the mixture in the refrigerator until it's very cold, overnight if possible. Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable.

3) Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions.

4) Transfer the sherbet from the canister to a freezer-safe container. If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer.

5) Freeze until firm, about 4 hours. If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften.

Yield: about 1 quart sherbet.

Nutrition information

Serving Size: 1 cup (290g) Servings Per Batch: 4 Amount Per Serving: Calories: 270 Calories from Fat: 30 Total Fat: 3g Saturated Fat: 1.5g Trans Fat: 0g Cholesterol: 10mg Sodium: 200mg Total Carbohydrate: 49g Dietary Fiber: 0g Sugars: 46g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 07/08/2014
  • ljwaldron from KAF Community
  • It was easy to assemble, allowed to sit in the refrigerator for a few hours. I use an ice cream freezer, and it was complete very quickly. I then added the Cointreau and tasted it. It is creamy, but not very orange tasting. Next time I will use orange flavoring to see if that will help. It's nice and smooth, creamy and tastes ok. I serve it with Pizzelles. I just don't think it has a pronounced orange flavor.
  • star rating 06/30/2014
  • Deb from Maryland
  • I have already made this twice in less than a week. It is the perfect summer treat - tart, refreshing, sweet, and super fast and easy. I made the base in the morning before work and processed it in the ice cream maker when I got home. Both kids and adults gave it rave reviews.

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