Sunday, November 9, 2014

Orange sherbet

Crisp and refreshingly light, but add more sugar to taste.

* 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
Prepare the basic recipe, replacing the orange zest and juice with fresh lemon zest and juice. This is very sharp and perfect as a refresher between courses at a special dinner, or add more sugar to taste and serve with a little Cointreau poured on top.

  • Pineapple sherbet
When preparing the basic recipe, replace 1/2 cup of the orange juice with up to 3/4 cup very ripe peeled and grated pineapple. Serve with fresh pineapple wedges and mint leaves.

  • Passion fruit sherbet
Prepare the basic recipe but replace 1/2 cup of the orange juice with the pulp of 4 passion fruit with seeds.

  • Ruby grapefruit sherbet
Replace the orange juice and zest of basic recipe with the same amount of ruby grapefruit juice and zest. Freeze and serve in grapefruit shells.

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