Orange Sherbet

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For those studying food history, here is one little quirk of Sherbet Alton Brown didn't know (how that happened?.
Balkans is another place where Sh in Sherbet name haven't changed. However, this name describes almost completely opposite type of food vs. in the rest of the World. It is a hot drink, typically on par with hot cocoa or cafe-late.
Basic recipe: Mix same amounts of sugar and milk, boil until semi-caramelized (thick liquid, but still drinkable liquid.
"Enhanced" recipe: As this drink is considered a good cold remedy it is sometimes additionally flavored with some herbal teas, most typically camomile.

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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.

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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.

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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!

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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.

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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.

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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!

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

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

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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.