This refreshing orange sherbet is like a sunny scoop of happiness in a bowl. It’s super easy to make and packed with bright orange flavor that’s perfect for warm days!
I love how this sherbet is creamy and just a bit tangy—definitely a crowd-pleaser! Just mix it up, freeze, and enjoy. Seriously, who can resist a scoop on a hot day? ☀️
Key Ingredients & Substitutions
Whole Milk: This adds creaminess to the sherbet. If you’re looking for a lighter option, you could substitute 2% milk, but the result won’t be as creamy.
Granulated Sugar: Essential for sweetness. You can use honey or agave syrup as alternatives, but keep in mind they may change the flavor and texture slightly.
Orange Zest: This brings a bright citrus note. If you don’t have fresh oranges, you can use pre-packaged zest or even lemon zest for a different twist!
Fresh Orange Juice: Freshly squeezed juice has the best flavor. If you’re short on fresh oranges, bottled juice works, but avoid those with added sugars for a cleaner taste.
Heavy Cream: This gives a luxurious texture. You can swap it for half-and-half if you want a lighter sherbet, but it won’t be as rich.
How Do You Achieve the Perfect Creamy Texture?
The secret to that delightful creaminess in sherbet lies in the mix of ingredients and how you handle them. Steeping the zest in the warm milk helps to extract its oils and flavors. Be sure to chill the mixture thoroughly before churning it in the ice cream maker—that’s key!
- Warm the milk slowly, ensuring you don’t boil it to preserve texture.
- Strain the zest after steeping to avoid any bits in your final product.
- Chill the mixture well; if it’s not cold, you won’t get that fluffy texture when churning.
- Churn in the ice cream maker until just past soft-serve. Over-churning can make it too icy!
Easy Homemade Orange Sherbet Recipe by Alton Brown
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup granulated sugar
- 1 tablespoon orange zest (from about 2 oranges)
- 2 cups fresh orange juice (about 4-6 oranges)
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Optional: a pinch of salt
How Much Time Will You Need?
This refreshing sherbet takes about 20 minutes to prepare and then requires an additional 2-3 hours to chill in the refrigerator and firm up in the freezer. A perfect treat for any sunny day!
Step-by-Step Instructions:
1. Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk, granulated sugar, and orange zest. Warm this mixture over medium heat, stirring occasionally, until the sugar has fully dissolved and the mixture is hot but not boiling. This step helps to combine the flavors beautifully!
2. Steep the Zest:
Once the sugar is dissolved, remove the saucepan from heat and let the milk mixture steep with the orange zest for about 15 minutes. This allows the citrus oils from the zest to infuse into the milk, creating a more vibrant flavor.
3. Mix in the Remaining Ingredients:
After steeping, strain out the orange zest so you’re left with a smooth mixture. Stir in the freshly squeezed orange juice, heavy cream, vanilla extract, and a pinch of salt (if using). Make sure all the ingredients are well combined for a creamy consistency.
4. Chill the Mixture:
Cover the mixture and chill it in the refrigerator for at least 2 hours or until completely cold. This step is crucial for achieving that lovely texture when churning!
5. Churn the Sherbet:
Once chilled, pour the mixture into an ice cream maker. Churn according to the manufacturer’s instructions until the sherbet reaches a soft-serve consistency—this typically takes around 20-30 minutes.
6. Freeze and Serve:
Transfer the churned sherbet to a freezer-safe container and freeze it for an additional 2-3 hours to firm up. When you’re ready to enjoy, scoop the sherbet into bowls or cones and garnish with thin strips of orange peel or zest for a lovely presentation!
Enjoy your bright, creamy homemade orange sherbet—perfect for sunny days and a delightful treat for everyone!
Frequently Asked Questions (FAQ)
Can I Use Bottled Orange Juice Instead of Fresh?
Yes, you can use bottled orange juice, but for the best flavor, fresh-squeezed juice is recommended! If using bottled juice, opt for one without added sugars or preservatives to maintain the vibrant taste of the sherbet.
How Should I Store Leftover Sherbet?
Store any leftover sherbet in an airtight container in the freezer. It can last for up to 2 weeks. To prevent ice crystals, press a piece of plastic wrap against the surface before sealing the container. When ready to serve, let it sit at room temperature for a few minutes for easier scooping!
What If I Don’t Have an Ice Cream Maker?
No worries! You can pour the chilled mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up ice crystals until it reaches a firm consistency. This method might take a bit longer but will still yield delicious results!
Is It Possible to Make This Recipe Dairy-Free?
Absolutely! You can substitute the whole milk and heavy cream with coconut milk, almond milk, or any other non-dairy milk. Just ensure to use a full-fat option to maintain creaminess. The flavor may vary slightly, but it will still be delightful!
