Orange Sherbet
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: about 1 quart
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 154 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 79 milligrams
- Carbohydrates
- 34 grams
- Protein
- 2 grams
- Sugar
- 32 grams
- Level: Easy
- Total: 2 hr 15 min
- Prep: 15 min
- Inactive: 2 hr
- Yield: about 1 quart
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 154 calorie
- Total Fat
- 2 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 5 milligrams
- Sodium
- 79 milligrams
- Carbohydrates
- 34 grams
- Protein
- 2 grams
- Sugar
- 32 grams
Ingredients
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
Directions
- 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.
My Private Notes
Show:
Good Eats
Episode:
Orange Aid
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