This bright and refreshing orange sherbet is a fun treat to make at home! It’s sweet, creamy, and bursting with citrus flavor, perfect for hot days or anytime you want a cool dessert.
You won’t believe how easy it is! Just mix the orange juice with some cream and sugar, freeze it up, and enjoy. I love serving mine with a sprinkle of zest on top—so yummy!
Key Ingredients & Substitutions
Freshly Squeezed Orange Juice: Use sweet, juicy oranges for the best flavor. Navel oranges are a great choice. If fresh oranges aren’t available, you can use store-bought orange juice, but make sure it’s 100% juice without additives.
Granulated Sugar: This adds sweetness to your sherbet. If you want a healthier option, consider honey or agave syrup. Just adjust the amount, as these are sweeter than sugar.
Orange Zest: This tiny addition packs a punch of flavor! Always use organic oranges if you can, as you’ll be using the peel. If you don’t have orange zest, lemon zest could work in a pinch for a different citrus kick.
Whole Milk and Heavy Cream: For a creamier texture, I stick with whole milk and heavy cream. If you want a lighter version, you can replace heavy cream with coconut milk or use almond milk, but it will change the flavor a bit.
What’s the Best Technique for Churning Sherbet?
The churning stage is essential for getting that creamy texture. Here’s how to do it right:
- Make sure to chill your mixture before pouring it into the ice cream maker. This speeds up the freezing process.
- Follow your ice cream maker’s instructions closely. Usually, it takes about 20-30 minutes. You want it to reach a soft-serve texture.
- Don’t rush to put it in the freezer too quickly. Let it churn until it looks thick and fluffy.
Once it’s soft-serve consistency, transfer the sherbet to a container, cover it tightly, and freeze for a few hours to firm it up. This way, you’ll have the perfect scoop to enjoy later!
Alton Brown’s Easy Orange Sherbet Recipe
Ingredients You’ll Need:
- 3 cups freshly squeezed orange juice (about 6-7 large oranges)
- 1 cup granulated sugar
- 1 tablespoon orange zest (finely grated)
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 1 cup heavy cream
How Much Time Will You Need?
This recipe takes about 15 minutes of active time for preparation and mixing, plus 20-30 minutes of churning time in the ice cream maker, and then an additional 2-3 hours for freezing. So, plan on roughly 3-4 hours total, but most of that is just waiting for it to firm up. Easy and totally worth it!
Step-by-Step Instructions:
1. Mix the Base:
In a large bowl, start by whisking together the freshly squeezed orange juice, granulated sugar, orange zest, and kosher salt. Keep whisking until you can’t see any sugar granules—this means it’s well dissolved!
2. Add the Creamy Elements:
Next, gently stir in the whole milk and heavy cream. Make sure everything is nice and blended—this combination gives your sherbet that creamy texture!
3. Churn it Up:
Now, pour your orange mixture into your ice cream maker. Follow the manufacturer’s instructions and churn it until it reaches a soft-serve consistency. This usually takes about 20-30 minutes. It’s getting exciting now!
4. Freeze for Firmness:
Once the sherbet is ready, transfer it to an airtight container. Pop it in the freezer for at least 2-3 hours to let it firm up completely. This step is essential for getting that perfect scoop!
5. Serve and Enjoy:
When you’re ready to enjoy your delicious treat, scoop the sherbet into bowls or cones. For an extra touch, garnish with some additional orange zest or thinly sliced strips of orange peel. It’s as beautiful as it is tasty!
Now sit back and relish in the refreshing joy of your homemade orange sherbet. Perfect for hot days or when you need a sweet pick-me-up!
Frequently Asked Questions (FAQ)
Can I Use Store-Bought Orange Juice?
Yes, you can! If you’re short on time or fresh oranges aren’t available, store-bought orange juice works fine. Just make sure to choose 100% juice with no added sugars or preservatives for the best flavor.
How to Adjust the Sweetness of the Sherbet?
If you prefer a less sweet sherbet, you can reduce the amount of sugar. Start with 3/4 cup instead of 1 cup and taste the mixture before churning. Remember that freezing can dull sweetness, so it’s always better to err on the direction of sweetness if you’re unsure!
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the whole milk and heavy cream with coconut milk, almond milk, or any other plant-based milk. Keep in mind that coconut milk will add a delightful coconut flavor, while almond milk will be more neutral.
What’s the Best Way to Store Leftover Sherbet?
Store any leftover sherbet in an airtight container in the freezer. It will stay fresh for about 2-3 weeks. Just remember to let it sit at room temperature for a few minutes before scooping, as it can become quite hard when frozen.
