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.
Serves 4 to 6
Yields 1 quart
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):
photo: Scott Phillips
From Fine Cooking 121
, pp. 25
December 19, 2012