The ninth in a series on ice creams, custards and sorbets
Jim Berman CCI
Just in time for those fun holiday party punch bowls, I offer you orange sherbet. Yes, that bobbing mass of Titanic-sinking glacial mass of sweetened ice creamy goodness swimming in the overly-sweet, fruit juice and 7-up concoction that makes its way, front and center, to office parties, church bazars and uncomfortable family gatherings. Mispronounced as sher’bert, sherbet is a lower-fat version of the ice cream that we relish in the warm summer months (or on the occasional snap of warm summer month-longing that strikes us around the first sub-zero day that drives us to the ice cream window begging for a milkshake, disregarding the need to remove our gloves to fetch the four bucks for a malted; but I digress.)
Sherbet is the nutritional DMZ on the contemporary frozen dessert map. Less fatty than traditional ice cream; no heavy cream in the fruity frozen amalgam, but milk in there where sorbet/water ice/Italian ice is chilly fruit, flavored sans any evidence of cow juice.
1 cup, sugar
3 Tablespoons, orange zest
4 cups, orange juice, fresh squeezed; invest the time!
2 Tablespoons, lemon juice
2 teaspoons, vanilla extract
3 cups, whole milk
Lello Musso Pola dessert maker. The sherbet churns a bit longer than traditional ice cream and clocks in around 30 minutes for this batch.