Creamy Orange Sherbet (or homemade orange ice cream), full of orange flavor because fresh orange zest and orange juice is used to make this dreamy treat.
We’re almost halfway into April and that means the warm summer months aren’t too far behind. If you are thawing out of an icy winter, then you are totally looking forward to warmer weather. I’m a wimp to cold weather so I am always wanting the sun to shine.
But, it’s only spring. And there is still a chill in the air. But that doesn’t stop my kids from wanting ice cream. It could be the dead of winter, my kids (and probably MOST kids!) want their ice cream.
Back in January I was able to visit an orange grove and I came home with hundreds of Valencia oranges. My husband and I spent most of January with the juicer, and my house was bursting with the scent of Upside-Down Orange Cake, Orange Marmalade, Orange Barbecue Pulled Pork and even orangecello (orange infused vodka).
And there was Orange Sherbet, too.
Why you have to make this recipe
I had a big dilemma trying to figure out if this was an ice cream or sherbet.
A sorbet is all fruit, and no dairy.
A granita is a coarser version of sorbet.
A sherbet includes fruit and dairy.
And ice cream does not have to have fruit, but it does have a certain amount of fat.
This orange sherbet is made with orange zest, orange juice, heavy cream and a touch of orange blossom water. I churned it in my handy-dandy ice cream machine and finished it off with 4 hours in the freezer.
Because it is made with orange juice, it’s not as smooth as an ice cream made of only cream. There’s a bit of ice in it. When I cut back on the orange juice and upped the heavy cream, my taste-testers said they preferred the orange flavor AND texture of the first version. And, this is the one I’m sharing with you.
My kids ate the first batch very quickly. I think they found the orange ice cream such a refreshing change compared to their normal ice cream far of chocolate and vanilla. The second batch lasted a bit longer and it continues to be a family favorite!
Ingredients you need
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- Freshly squeezed orange juice: The best orange flavor comes from freshly squeezed oranges so I highly recommend juicing your own oranges. An electric juicer makes this job go faster.
- Heavy cream: The creamiest ice cream is made from heavy cream. Although some people use whole milk or even half-and-half, I highly recommend using heavy cream.
- Granulated sugar
- Orange zest: The oranges I used were valencia oranges, which are thin skinned and very juicy. You can use any oranges for the juice and zest, just be sure that the oranges are sweet.
- Orange blossom water: This is optional, but middle easterners use orange blossom water in many desserts. It adds a subtle floral tone. You can find it in middle eastern stores or online.
1. In a large bowl, whisk together all of the ingredients. Cover bowl and chill in the refrigerator for 1 hour.
2. Pour mixture into an ice cream machine and run until ice cream is smooth and semi-frozen, the consistency with soft-serve ice cream. Transfer sherbet mixture into a container, cover and freeze for 4 hours.
Recipe tips and FAQs
Citrus desserts are very refreshing and delicious on their own. But you can also serve it with fresh fruit or a la mode on a pie. One favorite way to enjoy ice cream is to drizzle some infused balsamic vinegar over it. I would recommend trying my blood orange vinegar for more citrus flavor!
With homemade sherbet and ice cream, the fresher it is, the better. It is best to enjoy your sherbet within the first month of making it. Sometimes it can last up to 2-3 months. Commercially made ice cream lasts longer because preservatives are added to it.
Because freshly squeezed orange juice is needed to make orange sherbet, you want oranges full of juice. Valencia oranges tend to have more juice than naval, but you can use any orange to make sherbet. Just make sure the juice is flavorful and sweet.
- 2 cup freshly squeezed orange juice
- 2 cup heavy cream
- ⅓ cup granulated sugar
- 2 TBS finely grated orange zest
- ¼ teaspoon orange blossom water, optional
- In a large bowl, whisk together all of the ingredients.
- Cover bowl and chill in the refrigerator for 1 hour.
- Pour mixture into an ice cream machine and run until ice cream is smooth and semi-frozen, the consistency with soft-serve ice cream.
- Transfer sherbet mixture into a container, cover and freeze for 4 hours.
Serving Suggestions: Serve alone or top with orange slices and fresh fruit.
Amount Per Serving: Calories: 264Total Fat: 22gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 67mgSodium: 18mgCarbohydrates: 17gFiber: 0gSugar: 15gProtein: 2g
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