Orange Sherbet

By DenaK

Ingredients

• 10 medium navel oranges (about 5 lb.)
• 1 cup granulated sugar
• 1-1/2 Tbs. fresh lemon juice
• 3/4 cup heavy cream

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

In a 2-quart saucepan, bring the zest, 1 cup of the juice, and the sugar to a simmer over medium heat, stirring until the sugar dissolves. Strain though a fine sieve into a medium bowl, pressing on the zest; discard the zest. Strain the remaining orange juice and the lemon juice into the bowl, and then whisk in the heavy cream. Refrigerate until cold, about 2 hours.

Churn the mixture in an ice cream maker according to the manufacturer’s directions. Transfer the sherbet to an airtight container and freeze until firm, at least 4 hours.

Make Ahead Tips

This recipe couldn't be simpler. If you have an ice cream maker, make this. If you don't have an ice cream maker, get one so that you can make this. So refreshing on a hot day, creamy and light at the same time, beautiful natural colour with big orange flavour that's almost hard to believe. Incredible.

Easy to make, this sherbert has a creamy, fresh orange flavor and a light, almost fluffy texture. So refreshing in winter, like a burst of sunshine! My daughter declared it the best ice cream she had ever tasted!

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