Alton's Orange Sherbet

By Addie

Recipe courtesy Alton Brown, 2009
Show: Good Eats
Episode: Orange Aid

Ingredients

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk

Preparation

Step 1

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.

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.
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REVIEWS:

Delicious! I have made this twice now. First time as Alton Brown suggests and the 2nd with mangos, as my grocery store had them on sale. Needed to tweak the sweetening a bit for the mangos, but both were great. I'm going to experiment with other fruits now - easy recipe.

I made this today for my friend who is going through chemo treatments for breast cancer. She looks forward to my home-made frozen sorbets and such to get her through the first few days after treatment. This recipe tastes like an orange "creamsicle" that we enjoyed in our childhood. She was ecstatic when she tasted it. I used a premium vanilla extract and wow, this turned out delicious. I followed the recipe to the letter and will be making this again very soon. By the way, I used my KitchenAid standard mixer ice cream attachment to make this. This recipe reached soft serve stage in 15 minutes of processing. I put the milk and the orange mixture in the freezer for 15 minutes prior to pouring it into the ice cream bowl attachment. Delish!

Made with 1 Tablespoon zest and lime juice. Nice flavor if you like orange creamsicles, but as an orange sherbet, it was way too sweet for me. Will have to keep experimenting. Surely the boys will like it, so it won't get tossed.

I love this and so does my boyfriend and his parents. I used my Kitchenaid ice cream maker and lime instead of lemon. I did not use the zest as I just forgot to! And although I squeezed the oranges which was a heavy duty job, I did it while watching my favorite TV show so it was not so bad. Great flavor and texture.

Too sweet for us :o( Although, I still gave 4 stars simply because my oranges were really sweet so the extra cup of sugar just didn't work for us . Also, the orange zest didn't incorporate like it should have. The orange flavor was really good (less the zest which was yukky. I think I will try it again with less sugar, no orange zest and 1/2 and 1/2 or cream instead of milk.

I love AB's recipes - most have made me a "star" - this one leaves a bit to be desired though. The lady that complained about too much salt - it was likely too much lemon. Personally, I think the orange zest is a bit too much as well. Don't get me wrong - no real complaints here - it was 106 on our back porch today (in the shade and the same is forecast for the next several days. I suspect this batch will last less than 24 hours. And we'll make this again - next time the lemon juice gets cut in half, and I'll use half and half instead of whole milk - and perhaps a little less orange zest. I multiplied this recipe by 3 - I have a 4 qt freezer - it took about 3 hours to freeze this - no biggy, we were sitting on the back porch drinking beer and sweating our b*tts off, but in the end this was real refreshing (despite the lemon and we all ended up thinking it was good (at least good enough - we all had brain freeze - on days like today - as Martha would say - "that's a good thing"

Delicious. As others have said, it tastes like an orange creamsicle. To simplify the preparation, I used my jumbo, 6-cup measuring cup and my immersion/stick blender. I poured all the ingredients except the milk in the measuring cup and blended it. Then, I added the milk and blended it again. The whole measuring cup went in my fridge to chill before pouring it in the ice cream maker. Easy, little cleanup, and great results. I will be making this again.

I don't usually rate or review recipes even if I like them, but this is worthy! I have been making ice creams all summer and this is hands down the best flavor I have made. I made a few slight variations (Simply Orange Extra Pulp OJ and heavy cream instead of milk, but other wise followed the recipe. Thank you Alton!

I "veganized" this recipe using organic sugar, and using 1 cup vanilla soy milk and 1/2 cup soy plain creamer. It came out great! It tasted just like an orange dreamsicle and was very refreshing after working in the garden. My family loved it too, I'll be making this one again.

We squeezed oranges and lemons, and grated peels. Fairly labor intensive in my opinion, but worth it for the right results, which in this case I did not get. It tasted like orange juice, with a clumpy, slushy result. Sherbet to me has a more intense flavor than that, and a nicer texture. I'll be looking for a different recipe, maybe one that calls for juice concentrate. I'm surprised; I usually love AB's recipes.

We used fresh squeezed orange juice (very fresh from The Fresh Market; otherwise followed the recipe exactly, and it is delicious. Perfectly sweetened, and the consistency is wonderful. Great for summer. Everyone loved it, even the young grandkids. Thanks, Alton, for another recipe that will become a part of the food tradition in our family.

This sherbet is better than what you can purchase at the store. It has the tangy refreshing taste of a fresh orange instead of the artificial taste of the store brand. It is very simple to make and my family all loved it!

This is such a simple recipe and I'd probably choose this over a fruit parfait any day. This is very nutricious and tasty and it only took me about twenty minutes to prepare. It tastes like an orange cream popiscle and would be an easy thing to do with your kids.

I made this recipe twice, since the first time it was far too SALTY! Plus I cut back on the salt since it sounded like a lot to me, but it still was too salty. The next time I made this I cut way back on the salt, used valencia oranges, and my husband said it wasn't sweet enough. He's the one that I tried this recipe for, since all that sugar is a no-no for me. I might try this one more time using already squeezed OJ in a carton, and maybe use a light or heavy cream instead of whole milk. I'm up in the air about trying to make this again because it's getting a little costly and time consuming to make a quart.

I have made Alton Brown's vanilla ice cream, which is delicious, but pretty labor intensive. The sherbet recipe on the other hand was incredibly simple. We used freshly squezed orange juice from the store instead of doing our own. Like the previous comment said, I would use the blender next time to mix it, instead of the food processor. The beauty of the blender is that you could also blend your milk in it and put the whole thing in the fridge. One less bowl to clean. Once it was finished it tasted like the freshest orange dreamsicle I have ever had. Even my husband who scoffs at sherbets loved it!

Very good and so easy. The whole family loved it.

This recipe is also very sweet. 6 oz of sugar worked better for us than the 7oz recommended, but overall, it was great!

I've made this sherbet 3 times in about as many weeks to utilize a large box of naval oranges. What a treat! I process the grated rind with sugar in the food processor to thoroughly pulverize the rind. Then I only add about 1 cup orange juice (to prevent spilling over, salt and vanilla and whirl until sugar dissolves. I then pour it into a pitcher, add the remaining orange juice, cover and refrigerate. When chilled, I combine the milk and orange juice in the pitcher just before making the sherbet. I use a Donvier and it works beautifully.

This was unbelievably simple. I used a kitchen towel over the food processor to add a little pressure on the lid and keep the contents inside. The final product was light and flavorful.

Great flavor and very simple. The tip on the blender was spot on! Great recipe to work on with little ones.



This orange sherbet tastes totally different than the stuff in the store. It tastes so natural and yummy, and it doesn't look flourescent orange! It was very easy, too. We used pulp-free not from concentrate OJ because we don't have a juicer. It turned out great. The only thing I would recommend is using a blender instead of a food processor. The OJ mixture leaked out the top of ours and ran down the sides.