Orange Sherbet.


I have made two small batches so far, the first one I used the zest of the oranges, but it turned out way too bitter. It was edible, but there was not mistaking the bitter tinge of the zest in the background and I did not use enough fresh juice.  This batch I doubled the juice and left out the zest and it turned out much better. I based the recipe off of this one from Alton Brown.


This was super easy and quick to make even with all the orange juicing involved!

Orange Sherbet
Recipe adapted from Alton Brown, Food Network

7 ounces sugar
2 cups freshly squeezed orange juice, strained to remove all pulp,
approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk
1 tablespoon heavy cream

Combine all of the ingredients except the milk and whisk until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk and heavy cream. Cover the bowl and place in the refrigerator until the mixture is cold, approximately 1 hour. (I was impatient and only waited 30 minutes and it turned out fine!)

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Makes about one quart.


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