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
why you'll love this recipe
ingredients you'll need
step-by-step instructions
optional variations
storage tips
faqs
recipes you may also like
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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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