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Orange Sherbet
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.
Prep Time
6
minutes
mins
Total Time
6
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
6
Author:
Julie Blanner
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.
Video
Notes
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.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
26
g
|
Protein:
2
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
45
mg
|
Sodium:
60
mg
|
Potassium:
204
mg
|
Fiber:
1
g
|
Sugar:
25
g
|
Vitamin A:
748
IU
|
Vitamin C:
42
mg
|
Calcium:
36
mg
|
Iron:
1
mg