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.
- 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"
Preparation time 20mins
Cooking time 285mins
Adapted from kingarthurflour.com
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.