I stumbled upon this intriguing Orange Sherbet recipe and felt compelled to give it a try. The recipe calls for an ice cream maker, but don’t worry if you don’t have one – it’s still doable. My kids absolutely loved this dessert! Orange sherbet falls somewhere between ice cream and sorbet on the frozen dessert spectrum. Unlike sorbet, which lacks dairy, it contains some dairy, making it lower in fat than ice cream but creamier than sorbet. Typically fruit-flavored, in this case, it’s bursting with orange goodness and sweetness.
Creating this sherbet is a breeze! Just combine orange soda and sweetened condensed milk in a large mixing bowl, ensuring everything is thoroughly mixed. If you have an ice cream maker, pour the mixture in and let it work its magic. It may take a bit of time for the soda bubbles to infuse and the mixture to thicken up. After that, transfer it to a baking tray and pop it in the freezer until it’s partially frozen!
I opted for orange soda in my sherbet recipe as it imparts both flavor and sweetness. However, feel free to get creative with other soda flavors like lemon-lime, grape, strawberry, and more. The idea of making root beer sherbet is particularly intriguing to me!
ingredients:
For Ingredients And Complete Cooking Instructions Please Head On keep on Reading (>)
*ingredients:
°2 cups orange juice (freshly squeezed or store-bought)
°1 can (14 ounces) sweetened condensed milk
+Optional: orange zest or orange slices for garnish
Directions:
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Make sure the orange juice has cooled down before you start making it.
In a large bowl, mix orange juice and sweetened condensed milk.
If desired, you can add a teaspoon of orange peel to enhance the flavor of the orange. Add it to the mixture.
Pour the mixture into a freezer-safe bowl or loaf pan. Make sure the container is large enough to hold the mixture with some room for expansion.
Cover the container with a lid or plastic wrap to prevent ice crystals from forming. Put it in the freezer.
Allow the sorbet mixture to solidify for at least 6 hours, or until it reaches a firm consistency. You can also leave it overnight.
Once the sorbet is frozen, remove it from the freezer and let it sit at room temperature for a few minutes until it’s slightly mushy before serving.
Put the orange sherbet in bowls or cones for serving.
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If desired, garnish with a sprinkle of orange zest or a slice of fresh orange.
Enjoy our homemade two-ingredient orange sherbet!
Note: Sorbet can become quite solid after prolonged freezing. If it’s too stiff, you can leave it at room temperature for a few minutes to soften it up before softening it. You can also move the sorbet to the refrigerator for 10 to 15 minutes to make it easier to prepare.
Remember, this recipe is for a simple two-ingredient orange sorbet. If you want to experiment with flavours, you can add other ingredients like vanilla extract and lemon juice or even mix in small pieces of fruit to customize your sherbet.
Enjoy !
