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Sunday, July 17, 2011

Orange Sherbet


A couple of weeks ago, a reader asked me if I had any good sherbet recipes that stayed creamy even after freezing, instead of turning into a big, icy block. This is a common problem with sherbets as their fat content is so low (1%).
This orange sherbet recipe is my personal favorite, and even Mikey, a self-proclaimed orange sherbet connoisseur thinks it's the bees' knees!
Of course true sherbet will never be as creamy as an ice cream---especially one with a custard base---simply due to the lack of cream, eggs, etc., but I think that this recipe is far creamier than others I have tried (especially as it starts to melt in the summer sun!).

I particularly love this recipe because it actually tastes like real oranges as opposed to that pretend, artificial orange flavoring that a lot of standard orange sherbets have. You see, I normally hate orange sherbet! Actually, I normally hate all orange-flavored things because they are so fake-tasting. But, this, this is so zingy and delicious!
But, while you get the fresh, citrusy, bright notes of true orange flavor, it is ever-so-perfectly matched with a creamy, vanilla base that together boast the best darn creamsicle flavor you have ever tried!

I should note that in my recipe I used raw milk. Of course you are welcome to use homogenized, pasteurized milk, but I find raw milk more enjoyable and creamy, personally.

(In regards to the reader's question about replicating Trader Joe's Pomegranate Blueberry Sherbet, I haven't tried this yet, but I would omit the orange zest, and replace the orange juice with Pom Wonderful's Blueberry-Pomegranate juice and see how that works out!)


Orange Sherbet
recipe adapted from here

ingredients:
  • 7 ounces granulated sugar
  • zest from 1 large orange
  • 1/4 tsp kosher salt
  • 2 cups freshly-squeezed orange juice
  • 1 tbsp freshly squeezed lemon juice
  • 2 tsp pure vanilla extract
  • 1 1/2 cups very cold whole, raw milk
  1. In the bowl of a food processor, combine all of the ingredients except the milk and process until the sugar is fully dissolved (about a minute or two).
  2. Transfer the mixture to a large bowl and whisk in the milk.
  3. Cover the mixture and refrigerate for at least 2 hours.
  4. Pour the chilled mixture into your ice cream maker and freeze according to your manufacturer's directions. (Mine took about 35-40 minutes, much longer than other ice creams I have made which are usually done in about 15-20 minutes.)
  5. Transfer the sherbet to a container and freeze for at least 3 hours.

2 comments:

  1. I love kitchen gadgets! I'm so jealous that you have an ice cream maker.

    Out of curiosity, have you found any uses for it other than making ice cream?

    ReplyDelete
  2. I'm a sucker for gadgets, too! I have farrrrr too many for the tiny kitchen I have! In fact, I just purchased a waffle cone maker this past weekend simply because I though it was awesome!

    I will say that I haven't used my ice cream maker for anything but ice cream, sherbet, sorbet, etc., but I make A LOT of ice cream, haha. So, I definitely get my use out of it!

    ReplyDelete

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