How To Make Classic Orange Sherbet
Makes 1 quart
- 1 1/2 cups
- 1 cup
- 1/2 cup
- 1/2 cup
- 1/4 cup
- 1 tablespoon
freshly squeezed lemon juice
- 1 teaspoon
Measuring cups and spoons
Ice cream maker
Wax paper, parchment paper, or plastic wrap
Chill the ice cream bowl, if needed. If your ice cream machine has a bowl that needs to be frozen before churning, put it in the freezer the night before you plan to make ice cream. (If you forget, you can make the base and refrigerate it overnight while the bowl is freezing, and churn the sherbet the next day.)
Blend everything until smooth. Combine all the ingredients in a blender and blend until smooth, about 3 minutes.
Chill the base overnight or churn immediately. Transfer the sherbet base to an airtight container. Refrigerate overnight for more flavor, or churn immediately.
Churn the sherbet. Transfer the sherbet base to the bowl of your ice cream machine. Churn until the base has thickened to a consistency somewhere between a very thick milkshake and soft-serve ice cream. In most ice cream makers, this takes about 20 minutes — check the instructions for your particular machine.
Freeze until hardened, about 2 hours. Transfer the thickened sherbet to a freezer container. Press a piece of wax paper, parchment paper, or plastic wrap against the surface of the ice cream to prevent ice crystals from forming and freeze until solid, at least 4 hours. The sherbet will keep in the freezer for about 2 weeks before becoming icy.
Storage: Store in an airtight container in the freezer for up to 2 weeks.