Orange Sherbet (not Sherbert!)

Sherbet — not a sorbet, not an ice cream. It’s perfect when you are waxing nostalgic for childhood treats like a creamsicle though honestly, it’s yummy anytime.

I have not come across any other flavor other than orange that tastes as good, so why mess with a good thing? Most sherbet recipes call for heavy cream but I didn’t want an overly creamy flavor so I used milk, but like everything, it is a matter of preference. I have also used a bit of cream on occasion but it sort of mollifies the orange flavor (I think).


  • 2 cups of freshly squeezed orange juice (approximately 5 oranges)
  • 2 teaspoons orange zest
  • 1 tablespoon lemon juice
  • 1/2 cup sugar (or more if the oranges are tart)
  • Pinch salt
  • 1/2 teaspoon vanilla extract
  • 1 cup whole milk

    Combine all the ingredients in a food processor except the milk/cream and mix until the sugar has dissolved.

    Pour mixture into a bowl and add milk/cream. Mix well and chill liquid in the refrigerator for about an hour.

    Pour mixture into ice cream maker and churn until gently frozen.

    Transfer into container and freeze for at least 2-3 hours.