INGREDIENTS
- 2 cups fresh-squeezed orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup sugar (divided)
- ½ cup heavy cream
- 1 cup milk
INSTRUCTIONS
- In a medium bowl, mix together the orange juice, zest, vanilla, and ⅔ cup of the sugar until the sugar has dissolved.
- In a separate bowl, use a whisk or hand mixer to whip the heavy cream and the remaining 1/3 cup sugar until the cream is thick and forms soft peaks.
- Stir the milk into the orange mixture.
- Gently fold the whipped cream into the orange mixture.
- Refrigerate the sherbet base for at least 1 hour until chilled.
- Churn according to the directions for your ice-cream maker.
NOTES
If you use store-bought orange juice, look for one that doesn’t have added sugar and isn’t made from concentrate. If you do use an excessively sweet juice, cut back on 1/4 cup of sugar to balance it.
NUTRITION
Nutrition Facts
Orange Sherbet
Amount per Serving
Calories
225
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
31
mg
10
%
Sodium
25
mg
1
%
Potassium
72
mg
2
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
35
g
39
%
Protein
2
g
4
%
Vitamin A
362
IU
7
%
Vitamin C
1
mg
1
%
Calcium
61
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.