This is a quick and easy orange sherbet recipe that is going to add so much citrus and sunshine to your summer days! It’s light and refreshing, yet creamy and sweet.
Sherbet is the best mix of ice cream and sorbet, and it’s so easy to make! In fact, this homemade orange sherbet recipe has just five ingredients.
It serves beautifully on top of baked goods, or add it to your cocktails for a summertime dessert drink. No matter how you serve it, you’re going to love this summer dessert!
This recipe is one that I’ve been wanting to experiment with for a long time. We love making our favorite quick and easy no churn ice cream recipes, and sorbet and sherbet are family favorites, too.
There’s something about the lighter fruitier flavors that just speak to summer. I’m so excited to experiment with more versions of sherbet and sorbet, and I can’t wait to share them with you!
The beauty of sherbet is that it’s the best of both worlds… it’s a perfect balance between sorbet and ice cream. I can’t believe how easy it is to make, and I know you’re going to love it too.
Let’s dive right in! Use the drop down Table of Contents menu to navigate this post, and don’t forget to pin and save this one for later.
Why You’ll Love it
- Just Five Ingredients
- Easy to Make
- Light and Flavorful
- Fun for Kids and Adults
- Makes a Great Float or Creamy Cocktail
Orange Sherbet Ingredients
- Heavy cream – Heavy whipping cream is best for this recipe, but you can also sub with whole milk.
- White granulated sugar – To sweeten this sherbet recipe.
- Salt – Salt is important to help balance out the sweetness.
- Vanilla Extract – Learn how to make homemade vanilla extract here for an extra special touch.
- Orange Juice – For that sweet citrus flavor! You can use orange juice with pulp or without, your call.
- Optional – Orange Zest. You can add this for even more texture and orange flavor.
Make Homemade Orange Sherbet in Four Easy Steps
- Add ingredients into a blender or food processor. Pulse as directed.
- Add orange juice and pulse again.
- Pour into an ice cream maker or loaf pan and freeze.
- Optional: Add orange zest as directed for even more orange flavor and color.
Variations
- Add a little citrus liqueur (like Grand Marnier, Triple Sec, or Cointreau) for more depth.
- Stir in some fresh berries or even small chunks of ripe oranges right before you pour into the loaf pan – strawberries or raspberries would be delicious additions!
Tools to Use
Tips
- Your freezer’s coldest area is probably in the back. Store your ice cream there for a quicker freeze and to store.
- Pull your cream out of the fridge right before you use it. It won’t whip up quickly if it is warm.
- This sherbet takes 3-4 hours to freeze, so plan accordingly and make it ahead!
- Use your favorite store bought orange juice, or make your own with a juicer attachment for your KitchenAid.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
While sorbet is a dairy free frozen treat, sherbet contains dairy or milk products.
Sherbet is generally considered to be a little healthier than ice cream. They generally don’t contain as much heavy cream or eggs, making sherbet recipes a little lower in fat and calories.
Serving Suggestions
- Add it into a Sorbet Mimosa
- Serve with this Mandarin Orange Cake
- Bake a cream cheese pie crust and fill with this sherbet for an orange sherbet cake, ice cream style
- Serve alongside Orange Pound Cake
- Add to a margarita or mojito for a classic dessert cocktail like this margarita float or a mojito float!
How to Store
- Freeze – Cover with plastic wrap or seal in an airtight container. Leftovers can be stored in your freezer for up to 2 months but are best when served within 1 week.
Dietary Considerations
- Gluten Free
- Nut Free
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More Frozen Desserts
Orange Sherbet
Ingredients
- 1 cup heavy cream or whole milk
- ½ cup sugar or to taste
- ⅛ teaspoon salt
- ½ teaspoon vanilla extract
- 2 cups orange juice
- 1 tablespoon orange zest optional
Instructions
- Add heavy cream, sugar, salt and vanilla to a blender or food processor. Pulse 4 minutes until light and fluffy to whip cream and dissolve sugar.
- Add orange juice and pulse to blend.
- Pour into an Ice cream maker or loaf pan and freeze 3-4 hours until firm.
- Add optional orange zest and pulse with sugar for even more orange flavor and color.
Julie’s Tips
- Your freezer’s coldest area is probably in the back. Store your ice cream there for a quicker freeze and to store.
- Pull your cream out of the fridge right before you use it. It won’t whip up quickly if it is warm.
- This sherbet takes 3-4 hours to freeze, so plan accordingly and make it ahead!
- Use your favorite store bought orange juice, or make your own with a juicer attachment for your KitchenAid.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Made this today with half and half………….. and fresh squeezed orange juice and my husband loves it!!!!! Thanks!!
Hello,
I’m so glad to hear that you enjoyed this recipe!
Thanks for taking the time to comment,
Julie
Is the nutritional information based off the entire batch of Orange Sherbet or a certain serving size?
Hello Reynaldo,
This orange sherbet recipe makes six servings, and the nutritional information reflects each serving. You can change the servings by using the +- yield sign in the printable recipe card.
Have a great week,
Julie