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I was so adamant on buying an ice cream maker and unfortunately, have only used it a handful of times. I’ve had sherbert on my mind for some time so it was time to whip out the ice cream maker again and treat myself. This orange sherbert recipe is delicious, smooth, and super creamy.

If you don’t have an ice cream maker, I recommend getting one. It’s so fun making ice cream, sherbert, or sorbets because you can literally create any flavor combinations you want. Mixing fruit with herbs, nuts, or different spices is so fun. If you’re looking for a new ice cream recipe, try my sage and honey ice cream. The flavor profiles are so unique and delicious!

If you’re wondering the difference between ice cream, sherbert, and sorbet, it simply is based off of the percentage of dairy. Ice cream is labeled high in dairy so it’s percentage is above 3 percent, while sorbet is more fruit based with little to no dairy. Sherbert is somewhere in the middle with 1-3 percent of dairy.

Anyways, back to this orange sherbert recipe….

For this recipe you will need:

7 oz. granulated sugar
1 1/2 Tbsp freshly grated orange zest
1/4 tsp kosher salt
2 cups freshly squeezed orange juice
1 Tbsp freshly squeezed lemon juice
1 tsp vanilla extract
1 1/2 cups cold, whole fat milk

In a mixing bowl, combine the sugar, orange zest, salt, orange juice, and lemon juice. Whisk until the sugar is dissolved, about 2 minutes. Then, add the cold milk. Cover the bowl and place it into the refrigerator for one hour.

Remove the mixture from the fridge and pour into the ice cream maker. Allow the ice cream maker to churn the sorbet until it is the consistency of soft serve ice cream. Serve right away or place in a container with a lid and pop it into the freezer.

For the candied orange peels:

2 navel oranges, peel cut into 1/4″ strips
1 1/2 cups granulated sugar
3/4 cups water

Cut the top and bottom off each orange and score the peel into quarters. Remove the peel and pith (white part) from the rest of the orange and cut into strips. Juice the rest of the orange for fresh OJ.

In a sauce pot, cover the orange strips with cold water and bring to a boil. Drain the water and repeat the same process one more time. This helps reduce the bitterness of the orange peel. Drain the orange peel and set aside.

Next, pour 1 1/2 cups sugar followed by 3/4 cup water in a small sauce pot. Bring the mixture to a simmer and allow it cook for about 8 minutes, or until a candy thermometer reads 230 – 234 degrees F. Carefully add the orange peels to the sugar mixture and cook for 45 – 60 minutes. Avoid stirring the peels as this will cause crystallization on the sides of the pot. As the peels cook, they will appear more translucent.

Drain the peels from the syrup. I recommend saving the simple syrup and using it later to add an orange sweetness to mixed drinks, margaritas, or tea. Spread the orange peels out onto a plate with granulated sugar and roll around in the sugar. Set them on a drying rack to dry, about one hour. Store in an air tight container.

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