Orange Sherbet

Orange sherbet is simple to make and much tastier than store-bought! This creamy nostalgic recipe is full of tangy flavor.

Here’s a fun, nostalgic recipe that’s 100% more delicious to make homemade: Orange Sherbet! This creamy, citrusy puree is frosty and pure, with none of the sickly sweet or artificial flavor the purchased variety can have. Its zesty Creamsicle flavor tastes like so much more than the sum of its parts: and yet it’s beyond simple to make at home. Homemade sherbet has become our favorite frosty dessert to whip up. Here’s how to make orange sherbet!

Try them all! Go for Rainbow Sherbet, Lime Sherbet or Raspberry Sherbet.

Ingredients in orange sherbet

Sherbet is a frozen dessert made with fruit, sugar, and cream or milk that’s churned like ice cream. The addition of dairy gives sherbet a creamier mouthfeel than sorbet, a similar fruity dessert with no dairy. Sherbet is like a lighter version of ice cream: it has 1 to 2% milkfat, whereas ice cream has at least 10% milkfat. Here are the ingredients you need to make orange sherbet:

  • Granulated sugar
  • Orange juice: Use 100% natural juice or fresh squeezed. It tastes just as good with natural juice, so find a brand that’s 100% juice with no extra sweetener.
  • Lemon juice: Lemon helps to brighten the citrus flavor.
  • Vanilla extract
  • Whole milk: You’ll want whole milk for the creamiest mouthfeel
  • Orange zest: This is optional: it’s not needed for the overall flavor, but punches everything up a notch. If you do use it, blend everything in a blender before churning.
See also  Rainbow Sherbet

All you need to do? Mix all the ingredients together (see the recipe below), then churn in an ice cream maker. Place in the freezer for 2 hours and it’s ready. It’s that simple!

Orange Sherbet

For the ice cream maker

You might be wary about adding another piece of equipment to your kitchen. But an ice cream maker is a great investment! You can use it to make sorbets and ice creams all year round. Here are a few tips for using them for frozen desserts:

  • Find a quality ice cream maker. Here’s the 2 quart ice cream maker we use. It’s a great gift idea or housewarming present. We’ve had one that fell apart on us, but this one has help up well for years.
  • Freeze the base in advance. Make sure to freeze the base of the ice cream maker overnight before making this recipe. If you forget, you can try freezing for 4 hours.
  • How to check if the base is fully frozen? Give it a shake! If you still hear liquid inside, it’s not fully frozen. This causes the sherbet to not get fully hardened when it’s churned.
Orange Sherbet

Make ahead & storage for orange sherbet

Homemade sherbet tends to hold up well in the freezer, though it generally tastes best the day it is made. Here’s what to know about making this tasty frosty dessert in advance:

  • Line a storage container with parchment paper. This helps so the sherbet doesn’t freeze to the edges of the container and makes it easier to defrost.
  • Churn at least 2 hours in advance of serving. After churning, the texture of orange sherbet is rather soft. Pop it in the freezer for 2 hours prior to serving, and it will come to a scoopable texture.
  • Leftovers save 1 week, but defrost at room temp for about 10 minutes. Make time to leave out the container on the counter for about 10 minutes until it defrosts enough to scoop.
See also  Homemade Lime Sherbet
Orange Sherbet

More easy frozen desserts

Sorbets, sherbets and ice creams are king in the summer! Here are a few more ways to use that ice cream maker to make easy desserts:

This orange sherbet recipe is…

Vegetarian and gluten-free.

Print

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Description

Orange sherbet is simple to make and much tastier than store-bought! This creamy nostalgic recipe is full of tangy flavor.


  • 1 cup sugar
  • 1 pinch kosher salt
  • 2 ½ cups orange juice (100% natural juice or fresh squeezed)*
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup whole milk


Note: Make sure the base of the ice cream maker is frozen overnight before making this recipe.

  1. In a pitcher, whisk together the sugar, kosher salt, and orange juice until dissolved. Stir in the lemon juice, vanilla extra and whole milk.
  2. Pour the mixture into an ice cream maker and churn for 20 to 25 minutes, until the texture becomes frosty and creamy. Line a container with parchment paper and add the orange sherbet; place it in the freezer and freeze for 2 hours to allow it to come to a scoopable texture. Store in a parchment lined sealed container for up to 1 week; allow to come to room temperature for about 10 minutes before scooping.

  • Category: Dessert
  • Method: Frozen
  • Cuisine: Dessert
  • Diet: Vegetarian