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Orange Sherbet


Serves 4 to 6

Yields 1 quart

  • by from Fine Cooking
    Issue 121

Sherbet differs from sorbet in that it’s enriched with cream, which gives it a lovely consistency. One taste will instantly take you back to childhood.

  • 10 medium navel oranges (about 5 lb.)
  • 1 cup granulated sugar
  • 1-1/2 Tbs. fresh lemon juice
  • 3/4 cup heavy cream

Finely grate enough zest from the oranges to yield 2 Tbs., and then squeeze the oranges to yield 3 cups juice.

In a 2-quart saucepan, bring the zest, 1 cup of the juice, and the sugar to a simmer over medium heat, stirring until the sugar dissolves. Strain though a fine sieve into a medium bowl, pressing on the zest; discard the zest. Strain the remaining orange juice and the lemon juice into the bowl, and then whisk in the heavy cream. Refrigerate until cold, about 2 hours.

Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the sherbet to an airtight container and freeze until firm, at least 4 hours.

Make Ahead Tips

The sherbet will keep in the freezer for up to 1 week.

nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 7, Protein (g): 2, Monounsaturated Fat (g): 3.5, Carbohydrates (mg): 48, Polyunsaturated Fat (mg): 0, Sodium (g): 15, Cholesterol (g): 40, Fiber (g): 0,

Photo: Scott Phillips

This recipe couldn't be simpler. If you have an ice cream maker, make this. If you don't have an ice cream maker, get one so that you can make this. So refreshing on a hot day, creamy and light at the same time, beautiful natural colour with big orange flavour that's almost hard to believe. Incredible.

Easy to make, this sherbert has a creamy, fresh orange flavor and a light, almost fluffy texture. So refreshing in winter, like a burst of sunshine! My daughter declared it the best ice cream she had ever tasted!

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