[h1]Orange Sherbet[/h1][h1]The ninth in a series on ice creams, custards and sorbets[/h1][h1]Jim Berman CCI[/h1]

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.

Orange Sherbet

1 cup, sugar

3 Tablespoons, orange zest
 ​
½ teaspoon, kosher salt

4 cups, orange juice, fresh squeezed; invest the time!

2 Tablespoons, lemon juice

2 teaspoons, vanilla extract

3 cups, whole milk
Combine the sugar, zest, salt, juices and vanilla in a large bowl. Stir until sugar dissolves.
Stir in the milk. Pour the mixture into an ice cream maker/frozen dessert machine.  I use the Lello Musso Pola dessert maker. The sherbet churns a bit longer than traditional ice cream and clocks in around 30 minutes for this batch.
Allow the sherbet an overnight rest to set-up and for the flavor to bloom. Once set, plop the mass into your favorite once-a-year glass punch bowl to impress your friends and family with your gracefulness in perfecting that ‘70s staple of partyhood. Or enjoy a less-guilty dive into the ice cream bowl. Either way, big flavor, smaller fat, frozen deliciousness.