There's something about a scoop of homemade orange sherbet that just feels like summer in a bowl. It's sweet, creamy, and citrusy all at once, with that light texture that keeps you coming back for seconds. I made this the other night when it was still 85 degrees at 7 p.m., and honestly, it hit the spot. The best part? You only need a few simple ingredients, and it comes together without any fuss.
If you love fruity frozen desserts, you'll also enjoy my easy strawberry ice cream recipe - another refreshing treat worth trying.
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the story behind orange sherbet
Sherbet has roots that go way back to the Middle East, where the word "sharbat" described chilled, fruit-flavored drinks. Over time, the concept traveled and eventually became the frozen dessert we call sherbet today. Unlike sorbet, which has no dairy, sherbet includes a little milk or cream, giving it a smoother, more ice-cream-like texture. This version leans into the brightness of oranges, balancing that fresh citrus tang with creamy sweetness.
why you'll love this recipe
- It's made with fresh orange juice for the brightest flavor.
- The texture is soft and creamy but still light enough to enjoy on a hot day.
- You don't need any complicated ingredients-everything is pantry-friendly.
- It's customizable! You can add citrus zest, fresh berries, or even a splash of liqueur if you're feeling fancy.
ingredients you'll need
- 2 cups freshly-squeezed orange juice
- 1 tablespoon orange zest
- 1 cup granulated sugar, divided
- ½ cup heavy cream
- ½ cup milk
step-by-step instructions
step 1: mix the orange base
In a medium bowl, whisk together the orange juice, orange zest, and ⅔ cup of the sugar until the sugar fully dissolves.
step 2: whip the cream
In a separate bowl, use a whisk or hand mixer to beat the heavy cream with the remaining ⅓ cup sugar. Mix until the cream thickens and soft peaks form.
step 3: add the milk
Stir the milk into the orange mixture until combined.
step 4: fold it together
Gently fold the whipped cream into the orange mixture. Don't overmix-just fold until it's incorporated and fluffy.
step 5: chill the base
Refrigerate the mixture for at least 1 hour. Chilling helps the sherbet churn properly.
step 6: churn and freeze
Pour the chilled mixture into your ice cream maker and churn according to the machine's instructions. The sherbet will be soft-serve consistency at this stage.
For a firmer scoop, transfer the churned sherbet to an airtight container and freeze for 2-3 hours.

optional variations
- boozy twist: Stir in 2 tablespoons of orange liqueur (like Grand Marnier or Cointreau) before churning. This keeps the texture soft while adding depth.
- extra citrus kick: Add lemon or lime zest for more brightness.
- berry swirl: Fold in chopped strawberries or raspberries right after churning.
- creamier version: Use ¾ cup cream and ¼ cup milk instead for a richer texture.
storage tips
Keep your sherbet in an airtight container in the freezer for up to 2 weeks. To make scooping easier, let it sit on the counter for 5 minutes before serving.
faqs
1. Can I make this without an ice cream maker?
Yes! Pour the mixture into a shallow dish and freeze, stirring every 30 minutes for 2-3 hours to break up ice crystals.
2. What's the difference between sherbet and sorbet?
Sherbet contains a little dairy (milk or cream), while sorbet is strictly fruit juice and sugar with no dairy.
3. Can I make this vegan?
Absolutely. Swap the milk and cream for full-fat coconut milk or almond milk.
4. How long does homemade sherbet last?
It keeps well in the freezer for about 2 weeks if stored tightly covered.
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Print📖 Recipe

Homemade Orange Sherbet Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 15 minutes (including chilling & freezing)
- Yield: 1 quart (6 servings) 1x
- Category: Dessert
- Method: Churn/Freeze
- Cuisine: American
- Diet: Vegetarian
Description
There's something about a scoop of homemade orange sherbet that just feels like summer in a bowl. It's sweet, creamy, and citrusy all at once, with that light texture that keeps you coming back for seconds. The best part? You only need a few simple ingredients, and it comes together without any fuss.
Ingredients
- 2 cups freshly-squeezed orange juice
- 1 tablespoon orange zest
- 1 cup granulated sugar, divided
- ½ cup heavy cream
- ½ cup milk
Instructions
- In a medium bowl, whisk together the orange juice, orange zest, and ⅔ cup of the sugar until the sugar fully dissolves.
- In a separate bowl, beat the heavy cream with the remaining ⅓ cup sugar until soft peaks form.
- Stir the milk into the orange mixture until combined.
- Gently fold the whipped cream into the orange mixture until incorporated.
- Refrigerate the mixture for at least 1 hour.
- Pour into an ice cream maker and churn according to instructions.
- For firmer texture, freeze in an airtight container for 2-3 hours before serving.
Notes
Store sherbet in an airtight container in the freezer for up to 2 weeks. Let it sit at room temperature for 5 minutes before scooping. Optional variations: add citrus zest, swirl in berries, or spike with orange liqueur.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 28g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg






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