A refreshing summer dessert. Tastes good and easy to make,
1 1/2 C fresh squeezed orange juice*
Zest from 2 oranges*
1 1/2 T lemon juice
1/2 C sugar
1 whole milk
1/2 C cream
1/2 t vanilla
Place Cuinart® ice cream maker bowl in freezer day before making sherbert.
Whisk juices, zest, sugar, and vanilla together in medium bowl until sugar has dissolved. Whisk in milk and cream.
Place in freezer for 1-2 hours. I removed the mixture from the freezer when I saw a ring of frozen sherbert around the edge of the bowl.
Whisk sherbert mixture and then pour into spout of the ice cream maker. Turn on the ice cream maker and the mixture should be thickened in 15-20 minutes. Mine was soft serve in 14-15 minutes.
Remove sherbert to lidded bowl. Ready to serve or cover and place in freezer.
* I used 2 blood oranges for a deeper orange color. Blood oranges also have some additional depth of flavor.
*For zesting I use a microplane and achieve a very fine zest.
To save calories you can skip the cream and just use whole milk.
Serve in a colorful dish that picks up the orange flavor.