Orange Sherbert

One of my favorite ice cream flavors growing up was orange sherbert. There was always something about that bright vibrant hue of orange that would catch my eye. Back in the day when an ice cream cone was .35 cents was a real treat, now you can pay anywhere up to $5 bucks for it! My goodness - how old do I sound! Making it at home brought back all those loving childhood memories and then some. The sherbert was very refreshing and sweet but with a bit of tartness. Not so tart where your lips pucker, but just the perfect amount. I had an abundance of super tart oranges that were going to waste since they were too sour to eat, but made for the perfect sherbert. So depending on how sweet your oranges are, the results may vary a bit, but will be fantastic nonetheless. Enjoy!

Orange Sherbert

Recipe from Alton Brown
Makes about 1 quart

  • 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*


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.

*I used 2%


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NuM NuM said...

Hi Brinkka,

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