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Orange Sherbet Recipe

Orange Sherbet Recipe

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


  • 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


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.