Orange Sherbet
This homemade orange sherbet is a cool, refreshing dessert made with freshly squeezed orange juice, milk, heavy cream, and sugar. Inspired by a classic frozen treat with Persian roots, every creamy scoop delivers the bright, nostalgic flavor of an orange creamsicle.
Orange Sherbet – Cool, creamy, and refreshing, this orange sherbet is a nostalgic frozen treat with Persian roots. Made with freshly squeezed orange juice, milk, heavy cream, and sugar, every scoop tastes just like the creamsicles you loved as a kid.
I know what you’re thinking: is it sherbet or sherbert? Well, the former is the correct word and pronunciation, but it seems like these days, the latter has become acceptable. We all know what you’re talking about — sherbet is that cool, creamy frozen dessert that falls happily between sorbet and ice cream in the spectrum of frozen treats. And it tends to have that nostalgic effect on me.
Until recently, I couldn’t tell you the last time I had an orange sherbet. But I remember the quarts of sherbet that lived in my freezer as a little girl! Orange sherbet and rainbow sherbet were my favorites, which makes me wonder, how did sherbet slowly fall out of favor?
When I recently welcomed Bobby Hicks on the podcast to discuss his cookbook. Retro Recipes: Vintage Dishes with a Modern Twist (affiliate link) we chatted about how his book revisits the dishes that filled family tables throughout much of the 20th century. He gives us a deeper understanding behind classics (jello salad, anyone?), and this orange sherbet is a perfect example of a classic frozen dessert that deserves some modern love.
For example, did you know, that sherbet has Middle Eastern roots? He traces its lineage to the twelfth century, and its relationship with Persian sharbat, a sweetened fruit beverage. The sherbet served as a palate cleanser during that time, but years later, that changed.
“Many years later, During World War II, sherbet was heavily promoted as a tasty sweet treat that could be made without cream, which was in short supply for common desserts like ice cream or custards. Whether you’re a lover of a classic ice cream or crave the fruitier notes of the past, this sherbet is an easy winner for any dinner.”
Bobby Hicks, Retro Recipes
How to Make Orange Sherbet
Remember how I said sherbet falls between sorbet and ice cream in the frozen dessert spectrum? I love how sherbet has the fruit forward simplicity of a sorbet and a light creaminess from a touch of milk and cream. The process of making sherbet also falls in that happy medium. There are no fussy custards, heat or ice baths involved.
You need just a few ingredients for orange sherbet: freshly squeezed orange juice, orange zest, sugar, heavy cream, and milk.
To make orange sherbet, start by making the base. Combine orange juice, zest, and 2/3 cups of granulated sugar. Meanwhile, whip the heavy cream and remaining sugar until you have stiff peaks. Stir the milk into the orange mixture, and fold in the whipped cream. Chill the base in the refrigerator for at two hours, then churn in your ice cream maker.
The sherbet can be enjoyed immediately after churning, which is great when you can’t resist a taste! For a firmer texture, freeze to enjoy at a later time.
Listen to the Podcast with Bobby Hicks
For more pasta and Italian-inspired recipes, check out my interview with Bobby Hicks in Episode 137 of the Kitchen Confidante Podcast!
More Frozen Dessert Recipes
Vanilla Raspberry Ice Cream Bombe
Cherry Basil Sorbet
Blueberry Acai Frozen Yogurt
Disclosure: I was sent a copy of Retro Recipes to review for the Kitchen Confidante Podcast Episode 137 with Bobby Hicks. All opinions are, of course, my own. The post may have affiliate links; see my Disclosure page to learn more.
Orange Sherbet
Ingredients
- 2 cups orange juice (freshly squeezed from about 6 medium oranges)
- Grated zest of 1 orange
- 1 cup sugar divided
- 1/2 cup heavy cream
- 1/2 cup whole milk
Instructions
- In a large bowl, combine the orange juice, zest, and 2/3 cup of the sugar. Mix until the sugar has fully dissolved.
- In another bowl, combine the heavy cream with the remaining 1/3 cup sugar and whip to stiff peaks.
- Whisk the milk into the orange mixture, then fold in the sweetened whipped cream.
- Chill in the refrigerator for 2 hours, then transfer to an ice cream maker. Follow the manufacturer’s instructions to churn and freeze the sherbet. Serve right away for a soft-serve consistency or freeze for a firmer consistency.
Notes
- If you find the sherbet base has separated after chilling, use an immersion blender to give the base it a quick blitz before placing in the ice cream maker for churning.
- When freezing the sherbet, lightly press a sheet of parchment paper on top of the sherbet before placing it in the freezer to seal in the moisture and prevent freezer burn. It takes about 2 hours for a firm texture.
Nutrition
COOKBOOK
Comments