Creamy orange sherbet is an old-fashioned frozen treat that I always associate with trips to visit my grandmother when I was a child. She loved sherbet and it was often found in her freezer.
Orange Sherbet
Orange sherbet is traditionally made with orange juice and milk, however, we’ve found that we like it best when made with heavy cream. It’s a richer combination of “ice cream” and “sherbet” when made this way.
Feel free to make this sherbet recipe with whatever dairy you happen to have on hand though, as it’s still tasty when made with just milk or with half and half in place of the cream.
Have you had orange sherbet punch? My mom made it for “fancy” occasions when we were growing up.
You can make an individual sherbet punch by filling a glass about halfway with pineapple juice, adding a scoop of sherbet, and then topping it off with lemon-lime soda. Stir gently, and enjoy!
Orange Sherbet Ice Cream
You’ll need the following ingredients for this recipe:
- sugar
- very finely minced orange zest
- kosher salt
- fresh orange juice
- heavy cream, half and half, or whole milk
Orange Sherbet Recipe
Combine the sugar and orange zest in a bowl. Rub the sugar and lemon zest together with your fingers, until well-combined and fragrant.
Doing this will help release all of the oils of the zest. It will tint the color of the sugar, and better infuse the tang of the citrus into the sugar. This will also aid in preventing the clumping that tends to occur when adding zest to liquids.
Add the salt, orange juice, and cream to the bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve.
Old Fashioned Ice Cream
I have so many fun ice cream memories with all of my grandparents. My Grandpa McGinnis’ favorite ice cream was Tin Roof Sundae, with chopped fudge pieces and salty, chocolate-covered peanuts dancing through swirls of rich fudge sauce.
Grandpa Zintz loved Pralines and Cream and while I didn’t love it as a child, this has become the one flavor I can not resist whenever it is available. Grandma Zintz loved to buy Eskimo Pies – are they still a thing?? They were vanilla ice cream popsicles coated in chocolate. We’d sit around her kitchen table and enjoy one after most meals when I visited her.
Grandmother McGinnis used to churn batches of Six Threes Ice Cream when we visited in the summer. It’s a bright, citrus ice cream with just a hint of banana, and it is the ultimate creamy cold treat on a hot summer day.
Orange Sherbet
Ingredients
- ¾ cup sugar
- 2 tablespoons very finely minced orange zest
- ⅛ teaspoon kosher salt
- 2 cups fresh orange juice
- 1 cup heavy cream, half and half, or whole milk
Instructions
- Combine the sugar and orange zest in a bowl. Rub the sugar and lemon zest together with your fingers, until well-combined and fragrant.
- Add the salt, orange juice, and cream to the bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer’s instructions.
- Serve immediately for soft serve ice cream or transfer to an airtight container and store in the freezer until ready to serve.
Notes
Nutrition
The post Orange Sherbet appeared first on Barefeet in the Kitchen.
