* Makes 1 pint
- 1 cup whole or low-fat milk
- 2/3 cup superfine sugar
- finely grated zest of 2 large oranges
- 1 cup orange juice
- 4 tbsp. marmalade
- juice and grated zest of 1 small orange
Mix together the milk, sugar, orange zest, and orange juice. Chill, stirring occasionally, until the sugar has dissolved. Transfer to an ice cream maker and process according to the manufacturer’s directions, or pour into a freezer container and use the hand-mixing method. When almost firm, leave in the freezer for at least 15 minutes or until required.
To make the topping, heat the marmalade with the orange juice and zest, cool a little, then pour over the sherbet. Or just serve the sherbet simply with a twist of orange rind.
This sherbet can be stored in the freezer for up to 3 months. Take out 5 to 10 minutes before serving to soften.
- Lemon sherbet
- Pineapple sherbet
- Passion fruit sherbet
- Ruby grapefruit sherbet