This orange sherbet falls in to the category of how can anything so delicious be so simple?! Real ingredients and freshly squeezed orange juice is likely the answer, but this recipe was too good to not make twice more, perfect and share immediately.

The only problem I run into is I want to call it sorbet (not sherbet). And the sherbet (sherbert) vs sorbet brings some controversy. Technically I believe that sorbet is fruit based and contains no dairy and sherbet is fruit based but contains dairy. However, I feel around where we live sorbet is now the more commonly used term that encompasses both. However growing up we always called it sherbert (sure- burt, we were extra classy like that). So in the recipe I have called it orange sherbet, but in my heart I call it sorbet. Do with that what you will.

We have had an ice cream maker we were gifted many years back and it works great for this recipe. I also like that this orange sorbet recipe is a make and eat the same day or afternoon recipe, as a lot of ice cream recipes need at least one, if not two overnight chills. And it really does make just the right amount for our family of four. All a winner of a recipe if you ask me.

For me, my favourite part is the texture. When it comes out of the ice cream maker it is a wonderful slushy, soft serve consistency, that I adore. Of course it’s equally as good and obviously colder and more solid after an hour in the freezer. I like to be diligent about having some both ways (in the name of science and recipe development to begin with and then continually because it is just so good)!

I like to wrap and save zested or half oranges in the fridge to juice later for just this sort of thing. Of course we needed to add a few from the fruit bowl as well. The amount of oranges needed varies based on the juice content. We used large naval oranges for our recipe, but any preferred orange would work I imagine.

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Easy Orange Sherbet

A simple, easy and delicious homemade orange sherbet (sorbet)

Course Dessert

Keyword sherbet, sorbet, orange, ice cream

Prep Time 20 minutes

Cook Time 0 minutes

60 minutes 30 minutes

Total Time 1 hour

Servings 4

Author Laura Crawford

Ingredients

• 2 Cups of Freshly Squeezed Orange Juice
• 3/4 Cup plus 1 Additional Tablespoon (7 ounces) Granulated White Sugar
• 1/4 teaspoon Kosher Salt
• 1 Cup Milk I used 2%
• 1/2 Cup Half and Half

Instructions

1. Juice and Squeeze oranges until you have 2 Cups of juice.
2. Strain into a large bowl with a spout.
3. Whisk in the sugar and salt. Mix until the sugar is less gritty.
4. Slowly whisk in the milk and half and half.
5. Chill mixture in the fridge 1- 2 hours until really cold.

6. Turn on the ice cream maker and pour in the chilled mixture.

7. Churn 15 – 30 minutes until desired consistency.
8. Serve immediately or chill for an additional 1 to 2 hours in the freezer.
9. Or do like us and have some both ways!

Recipe Notes

If frozen over night in the freezer, it may need 5-15 minutes at room temperature to soften before serving.

Searching for another orange warm weather treat?! Then check out this make at home Copycat Orange Julius.