Menu Enter a recipe name, ingredient, keyword...

Orange Sherbet


This orange sherbet is made in an ice-cream maker for a smooth, airy texture. If you like, you can make it without an ice-cream maker by freezing, cutting into chunks, and carefully blending with a food processor, though it won't have the same texture.

Google Ads
Rate this recipe 4.3/5 (32 Votes)


  • 1/3 to 1/2 cup sugar, depending on the sweetness of your oranges
  • 2 cups orange juice, freshly squeezed preferred
  • 1/2 cup frozen orange juice concentrate, thawed or partially thawed
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract, optional
  • 1 1/2 cups milk, whole milk preferred
  • 3 tablespoons Cointreau, Triple Sec, or brandy, optional; for "scoopability"


Servings 1
Preparation time 20mins
Cooking time 285mins
Adapted from


Step 1

Combine everything except the liquor in a bowl, beating until smooth.

Chill the mixture in the refrigerator until it's very cold, overnight if possible. Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable.

Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions.

Trasfer the sherbet from the canister to a freezer-safe container. If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer.

Freeze until firm, about 4 hours. If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften.


You'll also love

Review this recipe

Beer Glazed Citrus Chicken with Orange Arugula Greens Crispy Chicken with Orange Peel