So far this summer, at last count, I have made 6 tubs of strawberry sorbet, a tub of peach sorbet, 3 tubs of chocolate-hazelnut gelato, a tub of watermelon sorbet, and now a tub of fresh orange sherbet. I probably should just leave the ice cream maker on the counter since I have several new ice cream recipes I’ve been dying to try.
As a kid, one of my favorite ice cream flavors—next to chocolate, of course—was orange sherbet. Pair it with vanilla ice cream, and you’ve got one of my all-time favorite flavor combos—orange dreamsicle! With this wonderfully fresh orange sherbet, I’m halfway there to my dreamsicle.
The fresh flavor comes from hand-squeezed orange juice and fresh orange zest. There’s nothing like adding freshly grated zest to a recipe to make your taste buds sing. Roger’s sure were—he declared that this recipe was the best I’ve made all summer.
You might be wondering which ice cream, sorbet or sherbet recipe I like the best. That’s easy—whichever one I’m eating at the time!
One year ago: Mar-A-Lago Turkey Burgers
Two years ago: Refrigerator Bakery Brownies
Three years ago: Hazelnut Chocolate Mousse Cake
Four years ago: Chicken Bruschetta
Five years ago: Roasted Asparagus Salad with Cannellini
Makes about 1 quart
If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. For the freshest, purest orange flavor, use freshly squeezed unpasteurized orange juice (either store-bought or juiced at home). Pasteurized fresh-squeezed juice makes an acceptable though noticeably less fresh-tasting sherbet. Do not use juice made from concentrate, which has a cooked and decidedly unfresh flavor.
- 1 tbl. grated orange zest from 1 to 2 oranges
- 1 cup sugar
- 1/8 tsp. salt
- 2 cups orange juice, preferably unpasteurized fresh-squeezed (see note above)
- 3 tbl. lemon juice from 1 to 2 lemons
- 2 tsp. Triple Sec or vodka (this will keep the sherbet from getting too hard in the freezer)
- 2/3 cup heavy cream
Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
The addition of a small amount of alcohol (in this recipe, the Triple Sec or vodka) will help keep your ice cream or sherbet from becoming too hard in the freezer. You will not taste any alcohol.
Source: A recipe from Cook’s Illustrated