When I was growing up, both of my parents worked, so after school and summers were spent at my grandparents’ house. I have such fond memories of sitting in their garage snapping beans, learning how to sew my own clothes, and going to the hairdresser’s with my Mimi.
My Mimi was such a sweet woman. And a great cook. I still make some of her recipes today, but they just never seem to taste as good as when she made them.
However, after every meal she would give me orange sherbet. Sherbet is kind of like ice cream, except it’s made with fruit juice and is lighter in texture than ice cream.
After juicing some oranges today, I thought, why not make some orange sherbet from scratch? It only has a few ingredients and is so refreshing!
So if you’d like to make some along with me, this recipe is for you.
Can I use Store Bought Orange Juice?
Although it will taste more organic using fresh-squeezed orange juice, you can certainly use store-bought orange juice. I recommend buying the fresh squeezed at the store though. The pre-bottled stuff usually contains tons of sugar and is going to be ridiculously sweet in this recipe, so if you go that route, you’ll want to only use 1/3 cup in with the orange juice mixture (and 1/3 cup in with the heavy cream).
How can I Make the Sherbet More Orange?
This recipe makes the orange sherbet with all natural ingredients, so it comes out a very pale orange color. If you’d like to enhance that color, a couple drops of food coloring added to the orange juice mixture will do just the trick!
Homemade Orange Sherbet
Ingredients
Method
- Using a mixer, combine the heavy cream and 1/3 cup granulated sugar. Whip until soft peaks form.
- In a separate bowl, combine the orange juice, 2/3 cup granulated sugar, orange zest, and milk.
- Gently fold the whipped heavy cream into the orange mixture. It's going to look sort of chunky. That's normal.
- Refrigerate for at least an hour. Once chilled, pour the mixture into an ice cream maker and allow to mix for 30-40 minutes or until it has the texture of soft serve ice cream.
- When done, serve immediately and store the leftovers in an air-tight container in the freezer.
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