The first thing you’ll notice about this sherbet is that it doesn’t have the intense orange color you’re probably used to seeing from the ones in the store. I actually enjoy those faux orange versions, but this one blows those out of the water – it’s far more delicious than any of the store-bought varieties I’ve tried. The flavor is bright – very reminiscent of a creamsicle – and the texture is light. I’m still on the fence about the pieces of orange zest in the sherbet; they looked pretty but I didn’t love the stringy texture. So, I might leave them out next time, but otherwise, I wouldn’t change a thing.
By Tracey
Orange Sherbet
from Alton Brown
Ingredients:
- 7 oz (1 cup) sugar
- 1 1/2 tablespoons orange zest
- 1/4 teaspoon kosher salt
- 2 cups freshly squeezed orange juice (approx 2-3 pounds oranges)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups very cold whole milk
Directions:
Combine all of the ingredients except the milk in the bowl of a food processor (a blender would work too). Process until the sugar is dissolved, about 1 minute. Transfer to a medium bowl and add the milk. Whisk to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions. You can serve immediately, but the sherbet will be soft. For a firmer texture, transfer to an airtight container and place in your freezer for at least a few hours.
Food , Recipes
