Midweek Meltdown: Orange Sherbet

orange sherbet

orange you glad i didn’t make a bad pun?

Question of the day: Is it sherbet or sherbert? Discuss that amongst yourselves, and then when you figure it out, make this tasty, easy orange-flavored frozen treat. For those of you wondering, I was going to attempt rainbow sherbet with 2 other flavors. But I didn’t want to spend another hot night trapped in the kitchen. So, there you go. But one is better than none, right?

Orange Sherbet
– 
¾ cup of sugar
– ¼ teaspoon of salt
– 2 cups of orange juice
– 1 tablespoon of orange zest
– 1 tablespoon of lime juice
– ½ tablespoon of lime zest
– 1 teaspoon of vanilla extract
– 1 ½ cups of whole milk

In a food processor, combine everything except the milk and process until the sugar is completely dissolved, about 1 minute. Strain the mixture into a bowl (to remove any large pieces of zest) and then whisk in the milk. Cover with plastic wrap and chill in the fridge for at least 1 hour or until cold.

Place the mixture into your ice cream maker and freeze according to the machine’s instructions. Most machines take 20 to 40 minutes to make ice cream. When thick and creamy, eat immediately for soft-serve like sherbet. Or place into a freezer-safe container for a few hours to let it firm up — but let it sit out for a few minutes to soften before eating.

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6 Comments on “Midweek Meltdown: Orange Sherbet”

  1. I have never tried making sherbet, but this looks great!

    Bonnie
    http://www.recipeshappen.com
    http://www.facebook.com/recipeshappen

  2. trialsinfood says:

    looks tasty! wished i had an ice cream maker!

  3. Wait, what’s a bad pun? This looks great.

  4. So…is a sherbert a sorbet? or is that different altogether. Me and my friends argue over ‘ICEcream’ or ‘IceCREAM’ the debate rages.

    • egg me on says:

      I think technically this is a sherbet (no bert!) because sorbets don’t have any dairy. Ha, that’s some debate. I think I prefer iceCREAM, since I’d rather have it creamy than icy. 🙂


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