Easy Orange Sherbet Recipe
Creamy homemade Orange Sherbet is a bright and delicious summer treat! This classic dessert is made in your ice cream maker with fresh orange juice, lots of orange zest, and a bit of heavy cream so that it has a delicious, smooth, richness, and vibrant orange flavor.
This sherbet ice cream is fantastic in this orange sherbet punch with sprite. If you love this orange sherbet recipe, you’ll want to try this lime sherbet recipe next. You’ll also love this recipe for rainbow sherbet.
You might also like this raspberry sherbet. This Orange Creamsicle Ice Cream is also a reader favorite.
Why You’re Going to Love this Orange Sherbet Recipe
- This recipe is sweet, creamy and has the perfect orange juice flavor.
- Minimal ingredients needed.
- There’s no cooking involved in this recipe, and just like making orange popsicles, all of the mixing can be done in your blender!
- This recipe is made primarily with freshly squeezed OJ.
If you love desserts with bright citrus flavors, be sure to try our homemade lemon ice cream recipe, or lime sorbet recipe next.
Ingredients in Homemade Orange Sherbet
- Orange Juice – Freshly squeezed juice from juicy oranges is key to getting great flavor in orange sherbet. You can use a juicer or juice them by hand, just be sure to remove any seeds.
- Heavy Cream– This gives the recipe a rich, silky smoothness.
- Granulated Sugar – Sugar adds sweetness to homemade sherbet recipes, and also helps to create a smooth, creamy texture.
- Orange Zest – Remove the zest from the oranges before you juice them. Trust me, it’s much easier this way!
- Orange Extract – This is optional, but I love the extra orange flavor that this gives the sherbet. If your oranges are very flavorful and delicious, you can skip the extract.
- Orange Food Coloring – Without added food coloring this sherbet will have a pale orange color. If you want it to look like store-bought orange sherbet, add a few drops of orange coloring to the mixture.
For the complete list of ingredients and instructions for making orange sherbet, please see the recipe below.
How to Store Homemade Orange Sherbet
Store this homemade sherbet in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to two weeks. The paper helps to protect the sherbet from freezer burn and keeps it fresher for longer.
Expert Recipe Tips
- Use quality ingredients – When making homemade sherbet or ice cream, you’ll want to make sure you are using high-quality ingredients for the best outcome.
- For the best orange flavor, use freshly squeezed orange juice from quality oranges. I used Cara Cara oranges.
- Chill out – Don’t skip the chilling step after blending up the sherbet base. If your base isn’t cold, the sherbet won’t solidify in the ice cream machine.
- Don’t skimp on the fat – High-fat cream is essential when making homemade ice cream or sherbet. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
- Don’t skimp on the sugar – Sugar is essential for the creamy texture of ice cream and sherbet. Don’t try to reduce the amount in this recipe, or you will end up with icy sherbet.
Why is Homemade Sherbet So Hard to Scoop?
To make things easier, allow the sherbet to sit out at room temperature for 5 minutes before trying to scoop it.
Since we aren’t adding any stabilizers or preservatives to our recipes like conventional ice cream makers do, homemade orange sherbet won’t be soft when completely frozen.
No Churn Orange Sherbet Directions
Chill a shallow container or a loaf pan in the freezer while you mix the sherbet ingredients. There’s no need to pre-chill the base if you’re not using the ice cream maker!
Pour the mixture into the prepared pan and freeze for 3-4 hours. Stir the sherbet every 30 minutes for the first 2 hours to help add air. This will help create a creamy, smooth texture.
How to Make Sherbet Pops
After the sherbet has finished churning, transfer it with a spoon into popsicle molds. Freeze for at least 8 hours before enjoying.
We also have many more easy popsicle recipes here for you to try!
More Homemade Fruity Ice Cream Recipes:
- Strawberry Sorbet
- Mango Gelato
- Cantaloupe Ice Cream
- Peaches and Cream Ice Cream
- Watermelon Ice Cream
- Tutti Frutti ice cream
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Orange Sherbet
Ingredients
- 2 cups freshly squeezed orange juice
- 1 ½ cups heavy cream
- ½ cup granulated sugar
- 2 tablespoons fresh orange zest
- ½ teaspoon orange extract optional
- ¼ teaspoon orange food coloring optional
Instructions
- Add all of the ingredients to a high-speed blender and blend until smooth and the sugar has dissolved.
- Transfer the mixture to the fridge and chill until very cold– at least 1 hour, but up to overnight. The mixture may separate as it sits– just give it a stir before churning.
- Freeze the sherbet in your ice cream maker according to the manufacturer’s instructions.
- For soft serve sherbet: enjoy immediately.
- For sherbet pops: place the soft frozen sherbet in your popsicle molds and freeze for at least 8 hours before enjoying.
- For scoopable sherbet: transfer the soft frozen sherbet to a 9×5” loaf pan and wrap it tightly with plastic wrap. Freeze for an additional 6 hours and then scoop and enjoy.
Notes
- Store any leftover sherbet in an airtight container in the freezer for up to two weeks.
- Freshly squeezed orange juice and fresh orange zest will give you the best flavor in this recipe.
- Orange extract is optional, but it adds extra zesty flavor!
- Without food coloring, this orange sherbet will have a pale orange color. You can add drops of orange food coloring to get a bright color if you prefer.
