Orange Sherbet

Whether you’re nostalgic for a creamsicle dessert or in the mood for a cool, refreshing treat when it’s a scorcher outside, orange sherbet is always a good idea. It’s a delightful blend of tangy citrus notes and icy sweetness that captures the essence of summer in every scoop.

Perfect for backyard barbecues and al fresco picnics, this homemade orange sherbet recipe is the ultimate easy indulgence, and the best part is, you don’t have to head to the store whenever a craving strikes. With just a handful of ingredients, you’ll be able to whip up a creamy, dreamy sherbet packed with fresh orange flavors whenever you want.

Ingredients for Orange Sherbet

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• Orange juice: Orange juice is the star of the show here, but do yourself a favor and opt for fresh-squeezed—either by hand or store-bought—instead of canned or frozen juice from concentrate. It will make a world of difference in your sherbet, flavor-wise.
• Sugar and salt: These two are for texture and taste. Your sherbet won’t be the same without them.
• Orange zest: Amp up the homemade orange flavor with a bit of freshly grated zest in the mix—bright, citrusy and delicious.
• Heavy whipping cream: This helps thicken up the sherbet and give it its creamy consistency.
• Vanilla extract (optional): Optional, but strongly encouraged. In an icy treat like this one, umami-laced vanilla extract tastes even better than it smells.

Directions

Step 1: Combine the ingredients

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In a large bowl, combine the orange juice, orange zest, sugar and salt, and give it a good whisk until the sugar and salt are dissolved. Pour in the heavy cream slowly, continuing to whisk until everything is combined. If you’re opting to use the vanilla extract, add a splash at the end and mix it in.

Step 2: Refrigerate the sherbet

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Place the bowl in the refrigerator for an hour or so until the mixture is well chilled.

Step 3: Freeze the sherbet

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Fill the cylinder of an ice cream maker no more than two-thirds full, and freeze the sherbet, following the manufacturer’s directions. Once it’s frozen, transfer the sherbet to smaller freezer containers, leaving some room at the top for expansion. Freeze until the sherbet is firm, about eight hours or even overnight.

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Orange Sherbet Variations

• Try it with pineapple: A can of crushed pineapple will lend a tropical twist to this recipe.
• Add chocolate chunks: Chocolate lovers will appreciate the addition of milk chocolate chips in the mix.
• Swap in yogurt and protein powder: For a healthier take on this sweet treat, swap the heavy whipping cream for Greek yogurt and add a scoop of vanilla protein powder.

How to Store Orange Sherbet

Word to the wise: Just like ice cream, sherbet melts quickly, so only scoop what you plan on finishing and return the rest to the freezer immediately.

How long does orange sherbet last?

If it’s stored properly in sealed airtight containers, homemade sherbet can last two to four months in the freezer.

Can you make orange sherbet ahead of time?

You bet! In fact, it’s recommended, since it has to freeze for eight hours or overnight.

Orange Sherbet Tips

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What is orange sherbet made of?

Traditionally, orange zest and juice, vanilla extract and some form of dairy, like milk or cream. That’s what differentiates sherbet and sorbet—sherbet contains dairy, while sorbet does not.

Can orange sherbet be made without sugar?

Yes, although the final result may be less sweet. Feel free to omit the sugar altogether, or use a sugar substitute like Stevia. Also, keep in mind that there are natural sugars in orange juice.

Is orange sherbet healthy?

While orange sherbet is healthier than ice cream—and lower in calories and fat—since sherbet doesn’t contain eggs or as much heavy cream, it’s still somewhat high in sugar from the orange juice and the addition of sugar in this recipe. Now that you know how to make orange sherbet, for a completely dairy-free dessert, consider one of these sorbet recipes.