Orange Sherbet

  • Level: Easy
  • Yield: about 1 quart
  • Total: 2 hr 15 min
  • Prep: 15 min
  • Inactive: 2 hr


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


  1. 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.
  2. 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.
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43 Reviews


This is so, so good! I cannot imagine a fresher, more tasty summer dessert. I follow the instructions exactly with a couple exceptions: I substitute store-bought fresh squeezed OJ and or 1/2 regular OJ from a bottle and 1/2 fresh squeezed. Perfection either way! 

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