The other day I needed to pick up some supplies for my house guests so I stopped by Marshall’s. While roaming through the aisles I found a white box. A large white box. It had a couple red clearance price tags on it. Each one going lower and lower all the way to $29. So I, being the curious fellow that I am, opened the box. To my disbelief it was a stainless steel Cuisinart Ice Cream and Yogurt maker. Yep, can’t beat that price with a stick. So I boxed it back up and threw it into my cart. I know what you are thinking, don’t judge me for having a cart in Marshall’s. I like to buy a lot of things on discount. Where do you think I get all of my sweet plates and bowls for my photos. Sorry got a little off track. So now I own an ice cream maker and infinitely expanded my repertoire of recipes. Today I am starting off with Orange Sorbet.
This sorbet is super tasty and is made with freshly squeezed orange juice.
Orange Sherbet – (From Alton Brown)
- 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
I like to squeeze my oranges fresh. If you try this with store bought orange juice it can be way too sweet as some brands add a tad bit of sugar to the mix to make the orange juice more palatable.
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. This amount of liquid will be right at the maximum liquid line in your food processor. Don’t worry if it goes over the line a little bit. Mine totally did and my kitchen is still spotless. (BTW- by spotless I meant no OJ on the ceiling or floor).
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. The time will vary depending on your model. Mine took roughly 30 minutes.
You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
I would suggest letting the sherbet freeze for a bit as it melts really quickly if you eat it right away. Sounds weird, but it totally tastes different (in a good way) when it is completely frozen.
This was some of the best orange sherbet that I have ever had. The zest and freshly squeezed juice gave the sherbet a flavor that could not be compared to anything I have had before. It was so fresh and tasty. The only problem is that it is completely gone now. Dana and I ate it all. Well, mostly I ate it all. I let her have a taste though. You have to try it.