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Orange Sherbet

Orange Sherbet

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Serves 6 to 8.
By Dennis W. Viau; modified from an Alton Brown recipe.

Orange sherbet is a refreshing frozen treat to be enjoyed during the summer. It’s lighter than ice cream, being made mostly of juice, but it’s a little richer than a sorbet. If you own an ice cream maker, sherbet is easy to make.


7 ounces (200g) granulated sugar
1½ tablespoons finely grated orange zest (optional)
¼ teaspoon salt
2 cups (475ml) freshly squeezed orange juice, approximately 2 to 3 pounds (.9 to 1.4kg) oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1½ cups (350ml) very cold whole milk (or half and half)


In a large bowl, combine all of the ingredients except the milk and stir until all the sugar is dissolved. Whisk in the milk. Cover the bowl and place in the refrigerator approximately 1 hour or until well chilled.

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream, 10 to 20 minutes. You may serve immediately or transfer to a lidded container and place in the freezer until firm, approximately 3 hours.

Note: I made this sherbet with the orange zest, but I found the little bits of peel spoiled the texture and added a bitter note to the sherbet. I would leave out the zest.

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