Homemade Orange Sherbet

This Homemade Orange Sherbet has a vibrant fresh orange flavor and is a great way to capture the flavors of the winter citrus bounty any time of year.

Orange sherbet seems like such a simple dish that would be easier to buy rather than make it yourself. What makes homemade so special?

For one thing, this homemade orange sherbet is loaded with an intense citrus flavor from frozen orange juice concentrate.

I'm a big fan of citrus concentrates, and I'm so happy that they still exist. I always keep a container of lemon, lime, and orange concentrate in my freezer. I love using spoonfuls for margaritas and other recipes that call for sweet and sour mix. Rather than the sweet and sour mix, I add some lemon or lime concentrate.

I just keep little containers of the concentrates in the freezer for easy spooning into whatever I am making.

P.S. The concentrate helps keep the sherbet from over freezing.

This orange sherbet also includes orange zest and fresh orange juice from a navel orange, and if you really want to amp up the orange flavor, some pure orange oil.

Hint: You can use a bit of pure orange oil whenever a recipe calls for zest and you don't happen to have any on hand. It's very concentrated, so a little bit goes a long way.

My grandsons absolutely loved this orange sherbet, and because I am a grandma, I pretty much let them have it before dinner, or even breakfast (it has juice and milk, right?) if they want it. That's what we do.

You will need an ice cream maker to make this sherbet. I use this one. I keep the bowl in the freezer for whenever I have an ice cream emergency.

October, 2018: This is an update of one of my very first posts. I've added new photos and a recipe card (I don't even want to show you the original photos, they were so bad).

This recipe was adapted from the book Scoop: 125 Specialty Ice Creams from the Nation's Best Creameries by Ellen Brown. I highly recommend the book if you love frozen treats.

sherbet, dessert, orange, ice cream, citrus

dessert, ice cream

American

Yield: 8 servingsAuthor: Karen Kerr

Homemade Orange Sherbet

ingredients

• 1 1/2 cups whole milk, divided
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1/3 cup frozen orange juice concentrate
• 1/8 teaspoon kosher salt
• 1 navel orange, zested and juiced
• 1 tablespoon cornstarch
• 1/4 teaspoon orange oil, optional

instructions

1. In a saucepan, combine 1 cup of the milk, the cream, sugar, orange juice concentrate, and kosher salt. Add the orange zest and the juice from the navel orange. In a separate small bowl, combine the rest of the milk with the cornstarch. 
2. Cook the mixture over medium heat, stirring regularly, until it is just steaming. Do not let it boil. 
3. Add the milk and cornstarch mixture and, over low heat, bring the pan to a boil, whisking constantly until the mixture is smooth and slightly thickened, about 2 minutes. Add the optional orange oil. Run the mixture through a strainer into a storage container to remove any lumps. Press plastic wrap onto the surface of the mixture and refrigerate it until it is completely cold. 
4. Freeze the mixture in your ice cream maker until it is at "soft serve" consistency. Transfer the mixture back to the storage container and place it in your freezer until it is hardened. 
5. To serve, remove the ice sherbet from the freezer about 15 minutes in advance before scooping. 

https://www.karenskitchenstories.com/2012/06/tangelo-sorbet.html

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