Orange Sherbet

This is my submission for this month’s installment of the Tasty Tools blog event featuring the juicer, hosted by the fabulous Joelen.  Ben and I both really enjoyed this sherbet.  It has a great, really fresh orange flavor because of the freshly squeezed juice.  However, I think next time I try this I may use equal amounts juice and milk.  The texture is a bit icy when the proportion of juice to cream is so high, and it doesn’t lend itself well to nice, pretty scoops.  The longer it is left out before scooping, the more easily it scoops (obviously), but I think some extra cream would do the trick.  For those who are a fan of the orange-chocolate flavor combination, a drizzle of chocolate syrup on top makes this treat even tastier 😛

Orange Sherbet


2 cups fresh orange juice (from 6-8 oranges)

¼ cup sugar

1 cup whole milk



In a bowl, stir the orange juice and sugar together until the sugar dissolves.  Strain the mixture through a fine-mesh sieve into a nonaluminum bowl.  Pour the milk into another bowl.  Cover both bowls and refrigerate until chilled, at least 3 hours or up to 8 hours.


Mix the orange juice and milk together.  Pour into an ice cream maker and freeze according to manufacturer’s instructions.  Transfer the sherbet to a freezer-safe container.  Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.

Source: Williams Sonoma Ice Cream, by Mary Goodbody, Free Press, 2003.

2 Responses

  1. Annie, this looks so good! I’m not sure if you knew this already, but that citrus juicer yields a TON more juice if you put the fruit in “upside-down”, or with the cut side down. It flips the fruit inside out, in a way, and gets lots of juice out! Not sure if the orange would fit in there that way, but lemons and limes sure do!

  2. Yummy, it looks awesome.

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