Yields: About 1 quart | Prep time: 10 mins | Freeze time: 4–6 hours

Ingredients

  • 2 cups Freshly squeezed orange juice (about 4-6 large oranges)

  • 1 tablespoon Orange zest (finely grated)

  • ¾ cup Granulated sugar (adjust based on the sweetness of your oranges)

  • 1 tablespoon Lemon juice (to brighten the flavor)

  • 1 teaspoon Vanilla extract

  • 1 ½ cups Whole milk or heavy cream (use heavy cream for a richer texture like the photo)

  • A pinch of salt

Instructions

  1. Zest and Juice: Grate the zest from the oranges before juicing them. Ensure you only get the bright orange part, avoiding the bitter white pith.

  2. Dissolve Sugar: In a large bowl, whisk together the orange juice, sugar, orange zest, lemon juice, vanilla, and salt. Continue whisking until the sugar is completely dissolved.

  3. Incorporate Dairy: Slowly pour in the milk or heavy cream while whisking gently. The mixture may look slightly curdled due to the acidity of the juice, but it will smooth out once frozen.

  4. Chill: For the best results, chill this mixture in the refrigerator for at least 1 hour.

  5. Churn:

    • If using an Ice Cream Maker: Pour the chilled mixture into your machine and churn according to the manufacturer’s instructions (usually 20–25 minutes).

    • If No Machine: Pour the mixture into a shallow freezer-safe container. Every 45 minutes, take it out and whisk it vigorously to break up ice crystals until it reaches a soft-serve consistency.

  6. Harden: Transfer the sherbet to an airtight container and freeze for another 2–4 hours until firm enough to scoop.

Pro Tips for the Perfect Scoop

  • The Look: To get those perfect ridges seen in the image, use a traditional spring-loaded ice cream scoop and ensure the sherbet is very cold.

  • Garnish: Save some extra orange zest or thin curls of peel to place on top just before serving.

  • Adult Version: Adding 1 tablespoon of vodka or orange liqueur can help prevent the sherbet from freezing too rock-solid, keeping it easier to scoop.