Description
Orange sherbet is a classic hot weather treat. Sweet and creamy, it’s lighter than ice cream but richer than sorbet. It tastes like sunshine in a bowl.
Scale
Ingredients
- 1 cup sugar
- 2 cups freshly squeezed orange juice
- finely grated zest of 1 orange (about 2 to 3 tablespoons)
- pinch fine sea salt
- 1 tablespoon orange liqueur such as Triple Sec
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 3/4 cups heavy cream (35%)
Instructions
- Make the orange mixture: Place the sugar, orange juice, zest and salt in blender. Purée until the sugar is well dissolved. Pour the orange mixture into a bowl through a fine mesh sieve to remove the zest and any remaining pulp pieces. Discard this. Stir in the liqueur, lemon juice, and vanilla into the orange juice mixture. Add the cream and stir again to blend well.
- Chill: Cover and chill 2-3 hours. If you chill the sherbet overnight, don’t be surprised if the juice and cream have separated.
- Get the sherbet extra cold: About 20 minutes before you’re ready to churn the sherbet, give it a good stir and then put it in the freezer to get it extra cold. If you’re forgetful like me, set a times so it won’t freeze.
- Churn the sherbet: Churn the sherbet in an ice cream maker according to manufacturer directions. The sherbet will be very soft. Scoop it in to a lidded, freezer-proof container and chill for another 2-3 hours in the coldest part of your freezer.
Notes
The sherbet will likely be very pale. If a bright orange colour is imporant to you, add a drop or two of natural orange food colouring to achieve the right look.