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):
sat fat g
Photo: Scott Phillips