Orange Sherbet

Serves 4 to 6

Yields 1 quart

by Shelley Wiseman
from Fine Cooking
Issue 121
Last Edit Date: 12/27/2012 10:07:03 AM

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.

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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 (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 7; Protein (g): 2; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 48; Polyunsaturated Fat (g): 0; Sodium (mg): 15; Cholesterol (mg): 40; Fiber (g): 0;

Photo: Scott Phillips

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by Pielove, 1/8/2013Easy 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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