- Hands-on time:
- 10 mins. to 20 mins.
- Baking time:
- Total time:
- 35 mins. to 4 hrs 45 mins.
- 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.
- 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"
- 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.
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.