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.
Servings 6 servings
Calories 245kcal
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
Recipe reprinted with permission from Retro Recipes: Vintage Dishes with a Modern Twist by Bobby Hicks (Countryman Press, 2026).
Notes from author Bobby Hicks
"Sherbet actually has its lineage driving back to the twelfth century, in the Middle East, and is a cognate of the Persian word sharbat, which was a sweetened fruit beverage. It was common, during my research, to find in my cookbooks suggested menus for a family dinner that would include sherbet as a palate cleanser between courses, rather than simply as a dessert.
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."
Notes from Liren
- 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
Calories: 245kcal | Carbohydrates: 43g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 14mg | Potassium: 215mg | Fiber: 0.2g | Sugar: 42g | Vitamin A: 490IU | Vitamin C: 41mg | Calcium: 48mg | Iron: 0.2mg
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