Well, here is the first delicious thing I made with my surplus of citrus from this past weekend. I know for most of you it is snowy and cold, but for us here in Southern California it has been very sunny and warm this past week. We have been having summer-like weather and there is nothing better on a warm summer day then a refreshing bowl of ice cream. With all the fresh oranges from my neighbor’s tree and the warm weather, I immediately thought of my favorite childhood summer treat…orange sherbert. My grandparents would always have those fun 50/50 cups with the wooden spoons when we would go and visit them in the summers and my brothers, cousins and I loved to sit in their big back yard and enjoy the warm summer air and our tasty dessert. This recipe is fantastic and with the first bite I smiled and felt like I was that little girl again in my grandparents back yard. It was a big hit with the rest of the family too. I can already predict that I will be making this recipe often this summer and I definitely plan to make my own 50/50 version too!Orange Sherbet Printer Friendly Version
7 ounces sugar (3/4 cup plus 2 tablespoons)
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon salt
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk
In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
Adapted From: Alton Brown