Orange Sherbet

By jim berman, Nov 30, 2013 | | |
  1. Orange Sherbet

    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.

    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.

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Comments

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  1. theculinarykid
    What if I didn't have a frozen desert machine? Am I out of luck? Or can I get buy with a  long drawn out process. I have a kitchen aid. 
  2. jim berman
    I haven't tried it with skim milk, but have used lactose-reduced milk with very good results. As for reducing the sugar, there will be a noticeable change in the consistency, specifically the texture of the finished product. The dessert will set up more firm and harder to scoop.
     
    The machine would definitely be a nice addition for a serious home user. It works well in a lower-demand commercial kitchen, as well. We can pump out 2 quarts every 20 minutes or so.
  3. nicko
    Also this is a great machine but what would you recommend for home use?
  4. nicko
    Wow awesome post thank you. Can you use Skim-Milk? Also can you reduce the sugar?