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Orange Sherbet Recipe

Ingredients

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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The Cook

shandy Tacoma, WA

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