Orange Sherbet Recipe
Homemade sherbet is a delightful alternative to traditional ice cream when you are needing a frozen dessert on your table. Think of it as a hybrid between a fruity sorbet and an indulgent ice cream. Given that it is heavily dependent on fruit juice for the sweet flavor, you will also find that you need to add a creamy ingredient to give it a smooth texture when stored in your freezer. The best orange sherbet recipe will help you to get this balance right to make a perfect orange sherbet.
Orange Sherbet Ingredients
The best orange sherbet is the perfect blend of orange juice with a solid and milky finish. It needs to not only be a little icy like sorbet, but also it needs to be creamy enough to sink your spoon into it easily. This can be achieved by paying attention to the ingredients that you use to make your orange sherbet. It is important to point out some components here and how they help you achieve that much-loved sherbet taste and texture.
- Fresh orange juice: Ensure that it is freshly squeezed juice that you are going to be using to make your orange sherbet and not juice from concentrate. This is because bottled orange juice will also contain more sugar than most orange sherbet recipes require. And unless you require a sharp taste to your sherbet, do not add orange zest in your recipe as it will give you a bitter aftertaste.
- Buttermilk: This could be considered as a secret element in making a truly great orange sherbet. There will not be an overwhelming buttermilk taste in your sherbet, and it makes your recipe much milkier and gives the orange juice more of a kick.
- Lemon juice: You will need something to cut through all of the delicious fruitiness. Without using a small amount of lemon juice your orange sherbet will turn out to be too sweet. By using lemon juice, you will give your orange sherbet recipe an added dimension so that it is not too sweet.
- Corn syrup: Orange recipes really benefit from having corn syrup in them. Corn syrup is equal parts fructose and glucose and so it will stay fluid even when your recipe is frozen. Corn syrup not only helps to keep your orange sorbet from turning too icy, but it additionally assists in stabilizing the recipe so that it freezes more consistently.
Using ice Cream Makers for Orange Sherbet
To achieve a very creamy orange sherbet it is best to use an ice cream maker. Different from other fruit-based desserts, your orange sherbet requires you to use an ice cream maker as it will support you in achieving smaller ice crystals which will ensure that your sherbet has a smooth texture. Having said this, you might try making your orange sherbet without the use of an ice cream maker if you are prepared to put in the extra effort. Without an ice-cream maker to hand, you can use a freezer bag which is filled with your sherbet and put it inside another larger freezer bag which has a combination of ice and salt. Simply shake the bags for around 10 minutes to keep everything cold and churned up and create a frosty orange sherbet.
Orange Sherbet Recipe
- 2 cups fresh orange juice
- 1/2 cup buttermilk
- 1 1/2 cups whole milk
- 1/4 cup corn syrup
- 1/2 cup cane sugar
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
Dependant on your ice cream maker you may need to plan to chill your ice cream machine bowl before you start making the sherbet. If your machine uses a bowl which has to be frozen prior to churning, then you need to put it in your freezer the night before you intend to make your orange sorbet.
In the bowl blend all of your ingredients until they combine into a smooth mix. You can combine all the components using a blender and mix for a few minutes until everything comes smoothly together.
Chill the mixture in the freezer overnight or churn right away.
Move your sherbet into an airtight container and place it in your refrigerator overnight to allow the flavors to develop, or you can churn instantly.
When ready to churn your orange sherbet, put it into your ice cream machine and mix until it appears thickened. It will be ready when you achieve a consistency which is similar to that of a very thick milkshake. For most ice cream making machines, this will usually take around 20 minutes but refer to the instructions that came with your own machine When it turns icy, which usually takes a couple of hours it is ready.
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Use a piece of wax paper, on top of the surface of your sherbet to avoid ice crystals from establishing too intensely and freeze for as many hours as required. An orange sherbet will keep well in your freezer for a couple of weeks before it becomes too icy to enjoy.
Orange Sherbet Tips
- When taken straight from your ice cream maker, it may be slightly soft and seem too loose. You are still able to enjoy eating it like this, but you may wish to allow it to firm up your freezer for a few hours.
- You can additionally tweak the consistency of the sherbet by experimenting with the levels of sugar. When you use more corn syrup you will get a silkier, orange sherbet whereas using less will provide you with an icier texture.
- 2 hours is the perfect amount of time to put your orange sherbet in your freezer for. At this point it will be smooth yet slightly firm. If you freeze a sherbet for too long, it will absolutely be harder to break down the ice.
An orange sherbet is a lower fat substitute to creamier ice cream and makes an ice-cold refreshing treat. It is really easy to make as all you really require is orange juice a little sugar and some freezer time.