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Orange Sherbet

July 12, 2011

When it is time for “Orange Sherbet” I choose to make my own.  As a child it was a “first choice” in the summer when we went out to buy a “cone”, but I have never had any that I purchased that was as good as years ago.  But this one will bring back all the memories.

Orange Sherbet


  • 7 oz. Sugar
  • 1 1/2 T. Orange Zest (finely grated)
  • 1/4 t. Kosher Salt
  • 2 C. Orange Juice (freshly squeezed; approx. 2-3 lbs. oranges)
  • 1 T. Lemon Juice (freshly squeezed)
  • 1 t. Vanilla Extract *
  • 1 1/2 C. Whole Milk (very cold)


  1. Combine the sugar, orange zest, salt, orange and lemon juice in a blender until sugar is dissolved
  2. Transfer mixture to a large mixing bowl and whisk in the cold milk; cover the bowl and refrigerate (for about 1 hour)
  3. Pour mixture into the ice cream maker and follow directions of the manufacturer
  4. Serve immediately or put in a container in the freezer

(Yield: approx. 1 Qt.)

Recipe from Alton Brown (Food Network/2009)

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