Recipe summary

Hands-on time:
10 mins. to 20 mins.
Baking time:
Total time:
35 mins. to 4 hrs 45 mins.
Yield:
about 1 quart sherbet
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.
Volume Ounces Grams

  • 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"

Directions

  1. 1) Combine everything except the liquor in a bowl, beating until smooth.
  2. 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. 3) Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions.
  4. 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. 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.
  6. Yield: about 1 quart sherbet.

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.