This Easy Homemade Orange Sherbet is a fruity and refreshing dessert that’s perfect for hot days! With just a few simple ingredients, you can whip up a creamy treat that tastes like summer.
It’s so easy to make; I just blend the orange juice, cream, and a little sugar together and freeze. I can’t help but scoop out a little extra for myself—it’s hard to resist that bright, zesty flavor! 🍊
Key Ingredients & Substitutions
Orange Juice: Freshly squeezed orange juice gives the best flavor, but you can use store-bought if you’re in a pinch. Look for 100% juice without added sugar to keep it natural.
Orange Zest: The zest adds a great aroma and extra punch. You can swap it with lemon zest if you want a different citrus note!
Whole Milk & Heavy Cream: For a lighter version, use low-fat milk or a non-dairy milk like almond or oat milk mixed with coconut cream. This will change the texture, but it’s still delicious.
Sugar: You can use honey or agave syrup as natural sweeteners. Adjust the amount since they are sweeter than granulated sugar.
How Do I Get the Best Texture for My Sherbet?
The texture of your orange sherbet greatly depends on the churning process. Make sure your ice cream maker is fully frozen before use. Here’s how to achieve creamy perfection:
- Mix until sugar is fully dissolved; this step keeps a gritty texture away.
- Churn the mixture just until it’s thick and creamy; don’t over-churn as it can turn into ice cream.
- Freeze it for at least 2 hours after churning. This helps it firm up nicely.
If you don’t have an ice cream maker, you can put the mixture in a freezer-safe container and stir it every 30 minutes for a few hours to break up icy chunks.
Easy Homemade Orange Sherbet Recipe by Alton Brown
Ingredients You’ll Need:
- 1 1/2 cups orange juice (preferably freshly squeezed)
- 1 tablespoon finely grated orange zest
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- Pinch of salt
How Much Time Will You Need?
This delightful orange sherbet will take about 15 minutes of prep time and around 20 to 25 minutes in the ice cream maker. After that, give it at least 2 hours in the freezer to firm up before serving. In total, you’re looking at about 2 hours and 40 minutes from start to finish, most of it just waiting for it to freeze!
Step-by-Step Instructions:
1. Mix the Base:
In a mixing bowl, combine the sugar, salt, and finely grated orange zest. This will help release the oils from the zest and flavor the sugar. Next, pour in the freshly squeezed orange juice and stir continuously until the sugar is completely dissolved—this will create a smooth base for your sherbet.
2. Combine Dairy Ingredients:
Add the whole milk and heavy cream to the orange juice mixture. Using a whisk, combine everything thoroughly—this will give your sherbet a rich and creamy texture. Make sure there are no lumps left!
3. Churn the Mixture:
Pour the combined mixture into your ice cream maker. Churn it according to the manufacturer’s instructions, which usually takes about 20 to 25 minutes. You’re looking for a soft and creamy consistency, similar to slightly melted ice cream.
4. Freeze to Firm Up:
Once churned, transfer the sherbet to an airtight container. Seal it tightly and place it in the freezer. Allow it to freeze for at least 2 hours to firm up nicely—the waiting will be worth it!
5. Serve and Enjoy:
When you’re ready to enjoy your homemade orange sherbet, scoop it into bowls or cones. For a fun touch, garnish with additional orange zest or thin strips of orange peel. Sit back, relax, and enjoy this refreshing treat!
Enjoy this refreshing, creamy orange sherbet perfect for warm weather! It’s sure to become a family favorite!
FAQ for Easy Homemade Orange Sherbet Recipe
Can I Use Bottled Orange Juice Instead of Freshly Squeezed?
Yes, you can use bottled orange juice if you prefer, but freshly squeezed juice will provide a more vibrant and authentic flavor. Make sure to choose a brand that’s 100% juice with no added sugars for the best results!
Can I Substitute the Sugar in This Recipe?
Absolutely! You can substitute granulated sugar with honey, agave syrup, or a sugar alternative like Stevia or monk fruit. Keep in mind that these substitutes may change the flavor slightly, so adjust to taste!
How Do I Store Leftovers?
Store any leftover sherbet in an airtight container in the freezer. It should keep well for up to a week. To enjoy it again, let it sit at room temperature for a few minutes before scooping; this will make it easier to serve.
Can I Make This Sherbet Without an Ice Cream Maker?
Yes! If you don’t have an ice cream maker, pour the mixture into a freezer-safe container. Freeze it for about 30 minutes, then stir it vigorously with a fork to break up ice crystals. Repeat this every 30 minutes for a few hours until it’s fully frozen and creamy.
