Orange Sherbet

Orange Sherbet is a light and refreshing summer dessert that tastes just like an orange creamsicle! 🙂 It is lower in calories than traditional ice cream and super easy to prepare. A few weeks ago, my husband and I were at a restaurant that makes their own ice cream, sherbet and gelato. We were sitting on the restaurant’s outside patio enjoying the wonderful summer evening. After dinner the waiter asked us if we wanted to try some of their freshly made ice cream. As I was reading down the list I noticed the orange sherbet, one of my favorite summer desserts when I was younger. Needless to say, we ordered the orange sherbet. The waiter went on to describe one of their new specialties…beer floats! A rich and creamy scoop of orange sherbet with Blue Moon beer poured over top to make a deliciously refreshing summer drink/dessert. It was amazing! Before summer is over you have to try a scoop of this delicious orange sherbet in a glass of ice cold Blue Moon Beer for an out of this world beer float!

Orange Sherbet

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Ingredients 

• 1 tablespoon grated zest from 1 to 2 oranges
• 1 cup sugar
• 1/8 teaspoon salt
• 2 cups orange juice
• 3 tablespoons juice from 1 to 2 lemons
• 2 teaspoons vodka or triple sec
• 2/3 cup heavy cream

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Instructions

• In a food processor, process the zest, sugar, and salt until damp. While the machine is running, add orange juice and lemon juice. Process mixture until sugar has dissolved, about 1 minute. Strain the mixture through a fine-mesh strainer, stir in vodka, and cover with plastic wrap. Chill in freezer until very cold (40 degrees) about 30 to 60 minutes.
• When the mixture is cold, whip the heavy cream in a medium bowl with a whisk until soft peaks have formed. Whisking constantly, add juice mixture in a steady stream against the inside edge of the bowl. Start ice cream maker and add the juice-cream mixture. Mix until sherbet has the consistency of soft serve ice cream, about 25 to 30 minutes.
• Remove from ice cream machine canister and transfer to an airtight container. Freeze until firm, at least 3 hours.

Author: Laura