Name: Homemade Orange Sherbet
Prep time: 20 min
Total time: 1 h 20 min
Yield: 6
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 1/2 tablespoons orange zest; 1/4 teaspoon salt; 2 cups fresh squeezed orange juice; 1 teaspoon vanilla; 1 1/2 cups whole milk

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You will never want store-bought Orange Sherbet again after trying this easy and delicious homemade recipe! Only 5 ingredients.

Try our Homemade Strawberry Sherbet and Homemade Watermelon Sherbet, too!

Homemade Orange Sherbet - you will never want store-bought orange sherbet again after trying this recipe! So simple and so delicious! Only 5 ingredients.

Do you guys remember the Flintstones Push Pops?

I just had to google them to make sure I didn’t make them up. But I have these weird memories that only kind of make sense of staying with my kindergarten teacher in the summers (she had a pool!) and we’d walk to the gas station close to her house for a treat on Fridays and I’d always go for the Flintstones Push Pops.

Or candy cigarettes. The 90’s were weird, man.

Do you have memories like that? Where you wonder if you made it all up? I was so young but I have all sorts of fuzzy memories like sitting in her kitchen and listening to the rain on their tin roof while she made fried chicken.

This Orange Sherbet made me think of those Flintstones Push Pops.

Ingredients

Granulated sugar
Oranges – you are going to use the zest and the juice of the oranges. And you’re going to need a lot. I think I went through an entire bag of oranges but it will be worth it, I promise.
Salt – just a little bit to bring out all the flavor.
Vanilla – don’t skip the vanilla! It gives it that less bit extra.
Whole milk – the milk makes it creamy and delicious but not as heavy as an ice craem made with heavy cream or eggs.

How To Make Orange Sherbet

Combine all ingredients. Whisk together sugar, orange zest, salt, orange juice, and vanilla until sugar is dissolved. Whisk in milk.
Chill. Cover and chill for 1 hour.
Freeze. Freeze in ice cream maker according to manufacturer’s instructions.

How Long Is It Good For?

Homemade sherbet is best if eaten within a week of freezing. It will stay fine to eat for longer but it may become freezer burnt if let too long in the freezer.

Storage

Make sure to store it in the freezer in an airtight, freezer-safe container. It should be served right from the freezer while still well frozen.

Difference between sherbet and sorbet

Have you ever gotten sherbet and sorbet confused? They’re both delicious frozen fruity treats and I’ve gotten confused many times!

The biggest difference is that sherbet is made with dairy products such as milk and cream (or a non-dairy equivalent) and sorbet has no dairy. That means that sherbet has more of a creamy, ice cream-like quality whereas sorbet is more icy and the fruit flavor tends to stand out more.

They’re both delicious and you can’t go wrong with either one!

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Yield: 6 servings