Fresh Orange Sherbet
- Ready In:
- 3hrs 50mins
- Ingredients:
- 7
- Yields:
-
1 quart
ingredients
- 1 tablespoon orange zest, grated (from 1 to 2 oranges)
- 1 cup granulated sugar (7 ounces)
- 1⁄8 teaspoon table salt
- 2 cups orange juice, preferably unpasteurized fresh-squeezed (see note)
- 3 tablespoons lemon juice (from 1 to 2 lemons)
- 2 teaspoons triple sec
- 2⁄3 cup heavy cream
directions
- Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute.
- Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
- When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
- Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
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Reviews
-
This sherbet is TO-DIE-FOR !!! I followed the recipe exactly and it turned out to be the most flavorful and fresh-tasting orange sherbet I have ever eaten. It's that good! Everyone loved the flavor and the texture, which is quite fluffy. I squeezed my own juice and it took about 6 oranges. I made this a second time and used an electric mixer with a whip attachment for whipping the cream and adding in the juice. This seemed to work just fine and saved some effort.
RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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