Orange Sherbet
From shandy 11 years ago
- 30 to make
- Serves 6
30 Minutes + Freezing Time The Orange Sherbet is creamy because of the addition of Heavy cream to the fresh squeezed orange juice and the flavor is out of this world fresh tasting. Nothing like orange sherbet you buy in the stores. Read more I swirled the orange sherbet later with homemade vanilla bean ice cream for the cream-sickle affect. I found the recipe in Fine Cooking Magazine. See less
Ingredients
- 10 medium oranges shopping list
- 1 c. granulated sugar shopping list
- 1 1/2 T. fresh lemon juice shopping list
- 3/4 c. heavy cream shopping list
How to make it
- *Finely grate enough zest from the oranges to yield 2 Tablespoons, and then squeeze the oranges to yield 3 cups juice.
- *In a 2-Quart saucepan, bring the zest, 1 cup of the juice, and the sugar to a simmer over medium heat, stirring until the sugar dissolves. Strain through a fine sieve into a medium bowl, pressing on the zest; discard the zest. Strain the remaining orange juice and the lemon juice into the bowl, and then whisk in the heavy cream. Refrigerate until cold, about 2 hours.
- *Churn the mixture in an ice cream maker according to the manufacturer's directions. Transfer the sherbet to an airtight container and freeze until firm, at least 4 hours and up to 1 week.
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