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Orange Sherbet Recipe

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This recipe for Orange Sherbet is from Taylor Made:, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. orange zest (from juice oranges), plus 1 tsp.
3 cups sugar
½ tsp. salt
6 cups freshly squeezed orange juice, strained
¾ cup freshly squeezed lemon juice, strained
2 cups heavy whipping cream
¼ cup coarse sugar
Directions:
Directions:
Mix 3 Tbsp. zest, sugar, and salt in a food processor (or blender) until damp--about 10-15 seconds. You might need to stir it up a bit by hand.
With machine running, add orange juice and lemon juice in a slow, steady stream; continue to process until sugar is fully dissolved.
Strain mixture through a fine-mesh strainer into a large bowl. Go back and forth 3-4 times to ensure you've removed all the zest remnants.
Cover juice mixture and put in freezer and chill about 3 hours until very cold. Don't let it freeze.
when mixture is cold, whip cream in a large bowl until soft peaks form.
Whisking constantly, add juice mixture to cream in a steady stream, pouring against side of bowl.
Immediately add mixture to ice cream freezer and freeze.
While it's freezing, mix up coarse sugar and extra 1 tsp. zest. Sprinkle that on top of the ice cream once it's frozen and you have it in a container. It gives it a little extra zing and a delicious crunch!

*This has no thickener, so the colder your ice cream freezer is, the better!
Personal Notes:
Personal Notes:
My mother in law makes this every year in January/February when oranges are in season in Arizona. It is such a treat! I've never been able to eat regular orange sherbet ever since because it tastes like artificial oranges rather than the fresh oranges in this sherbet.

 

 

 

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