Best 2 Fresh Orange Sherbet Recipes

**Indulge your taste buds with a refreshing treat crafted from nature's golden orbs – oranges!**

Dive into the realm of citrusy delight with our carefully curated collection of fresh orange sherbet recipes. From the classic simplicity of a basic sherbet to tantalizing variations like orange-pineapple, orange-mango, and even a vegan-friendly option, this article caters to every palate. Each recipe is meticulously crafted to capture the vibrant essence of oranges, resulting in a frozen symphony of tangy sweetness. Prepare to embark on a culinary journey that will transport you to a world of refreshing bliss with every spoonful.

Let's cook with our recipes!

FRESH ORANGE SHERBET

Fresh Orange Sherbet image

Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES! 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. Vodka can be substituted for the Triple Sec, but I prefer the citrus flavor of the Triple Sec. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen.

Provided by TxGriffLover

Categories Frozen Desserts

Time 3h50m

Yield 1 quart

Number Of Ingredients 7

Ingredients

1 tablespoon orange zest, grated (from 1 to 2 oranges)
1 cup granulated sugar (7 ounces)
1/8 teaspoon table salt
2 cups orange juice, preferably unpasteurized fresh-squeezed (see note)
3 tablespoons lemon juice (from 1 to 2 lemons)
2 teaspoons triple sec
2/3 cup heavy cream

Steps:

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 nonreactive 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.

Nutrition Facts : Calories 1562.1, Fat 59.7, SaturatedFat 36.7, Cholesterol 217.5, Sodium 356.6, Carbohydrate 261.4, Fiber 1.8, Sugar 242.8, Protein 7

ORANGE SHERBET

Orange Sherbet image

Provided by Alton Brown

Categories dessert

Time 2h15m

Yield about 1 quart

Number Of Ingredients 7

Ingredients

7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk

Steps:

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Tips and Conclusion

Tips:

To achieve the best flavor, use ripe and juicy oranges. Look for those that are heavy for their size and have a deep orange color.
Strain the orange juice to remove any pulp or seeds. This will result in a smoother sherbet.
To make the sherbet even creamier, add a tablespoon or two of heavy cream or whole milk.
If you don't have an ice cream maker, you can still make this sherbet. Simply pour the mixture into a freezer-safe container and freeze for 4-6 hours, stirring every 30 minutes or so to break up the ice crystals.
Serve the sherbet immediately after churning or freezing, or store it in the freezer for up to 2 weeks.

Conclusion:

Fresh orange sherbet is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a quick and easy dessert or a special treat to serve at a party, this sherbet is sure to please. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!