| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Yield: | about 1 quart |
Ingredients
- 7 ounces sugar
- 1 1/2 tablespoons finely grated orange zest
- 1/4 teaspoon kosher salt
- 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups very cold whole milk
Instructions
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
Nutrition Facts
| Calories | 154 calorie |
| Total Fat | 2 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 5 milligrams |
| Sodium | 79 milligrams |
| Carbohydrates | 34 grams |
| Protein | 2 grams |
| Sugar | 32 grams |
Reviews
We made this recipe today. The orange flavor was delicious, but we found it overly sweet. Even my kids thought so–and that’s saying something! If we make it again we’ll definitely cut down on the sugar, maybe even by half.
I have made this many times. I add more zest, because I like the contrasting texture. I use liquid nitrogen to make all my ice creams, sorbets, and sherbets, as it’s so much faster and results in a much smoother, creamier texture. 5 minutes from start of “churn” to freezer. I’ve eliminated all my regular churns.
I taught a class last week at a culinary academy on the use of liquid nitrogen, and had some left over (so I didn’t have to go refill my dewar), so this morning I made Lemon Sherbet (same recipe, just substitute lemon juice/zest for the orange). It also came out fantastic.
This recipe also works using Splenda™, if you need a sugar-free version. The 7 ounces / 198 gm of sugar in the recipe equals 1 cup, but Splenda (the bulk, not the packets) is much sweeter than sugar volume to volume, so you may need to cut that down by as much as half, or you’ll keel over because of the over-sweetness.
We had this bowl of old oranges that I keep looking at, trying to figure out what to do with them. I wish I took a before and after pic. This recipe worked perfectly! I love, love the sherbet! As always, thank you Alton Brown! I really love your recipes.
I make this using the liquid nitrogen method (I teach liquid nitrogen “cooking” classes at a local culinary school). Way smoother than churning!
Hi! Thank you for the recipe! I can’t wait to try it. Can someone tell me how this freezes? Does it become hard to scoop after it has been frozen for 24 hours or longer? Thank you.
This is so, so good! I cannot imagine a fresher, more tasty summer dessert. I follow the instructions exactly with a couple exceptions: I substitute store-bought fresh squeezed OJ and or 1/2 regular OJ from a bottle and 1/2 fresh squeezed. Perfection either way!
I’ve always liked this recipe, this time I use blood orange juice that I had fresh squeezed and it was amazing!! Thank you for sharing this recipe.
Sherbet should not have milk
I’m in love! I couldn’t stop eating this as it was churning. Sherbets lend themselves perfectly in the hot weather, so refreshing. I made this sherbet easier by using 100% real OJ in a bottle, pantry stable to keep on hand. I also saw no need to use the food processor. Simply put all ingredients (except milk) in a bowl and whisk by hand until you know the sugar is dissolved, (no more ‘gritty’ feeling). Done. Add the milk, stir, and chill to 40 degrees or lower to churn. I didn’t feel it too sweet or salty. It was perfect. I bet this would work great with other than OJ, perhaps pineapple juice, or some other juice choices, adjusting sugar as needed. Great recipe.
Excellent even though I substituted heavy cream for whole milk and tangerine rind for oranges.