Orange Sherbet
Servings
6Serving size
1/2 cupThis recipe can easily be multiplied and keeps well.
Ingredients
| 1 1/2 cup Whole milk |
| 2 tsp. Sugar |
| 1 tsp. Vanilla extract |
| 1 Tbsp. Orange zest (finely minced) |
| 12 fluid ounces Orange juice, frozen concentrate, unsweetened, undiluted (thawed; best to do this in the refrigerator overnight) |
Instructions
Whisk as the water heats, and when it begins to boil and the sugar dissolves, cook for one more minute while whisking and remove from the heat.
Add the vanilla extract and orange zest to the milk and sugar solution, stir, and let cool for about 10 minutes.
Place the orange concentrate and the milk mixture in a plastic storage container.
Place the container in the freezer. Every 7 to 10 minutes, whisk the mixture vigorously.
As the mixture thickens switch to a rubber spatula and fold together until the sherbet is well frozen.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
There are a lot of great looking recipes for sherbet, but in the end, most of them are too icy: more like sorbet than sherbet. While working on this recipe our team spent 30 minutes reducing fresh squeezed orange juice to both intensify the orange flavor and to reduce the water content.
Wait a minute. That’s just frozen concentrated orange juice.
The orange juice concentrate works great. It adds an intense orange flavor with enough sweetness that you don’t need as much added sugar – but helps create a super-rich and creamy dessert.
The technique described here is good but a bit labor intensive. The idea is to whip some air into the sorbet as it freezes to make it a bit fluffier and lighter. These days you can purchase a small ice cream churn that will take all of the work out of this for you.