Sherbet in an Orange Peel

Orange sherbet in an orange peel

It may seem a little odd that we’re enjoying a frozen treat while parts of the country are still getting snow (like my hometown). Cruel even. But besides torturing you with accounts of our 75-degree weather, there is a perfectly good reason for this timing. It’s the end of citrus season, and the last of the oranges need to be picked and eaten. Greg and I are happy to oblige; this orange sherbet recipe was fantastic!

And think of it this way—how ridiculously cute would tiny lime peels and bite-size scoops of lime sherbet look at your St. Paddy’s Day party? So, so cute.

Juicing oranges

Orange Sherbet
Adapted from Alton Brown

1 cup sugar
1 1/2 tablespoons finely grated orange zest
1/8 teaspoon salt
2 cups freshly squeezed orange juice
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup cold skim milk
1/2 cup cold cream
Peels for serving, if desired

1. In a blender, combine all of the ingredients except the milk and blend until the sugar is dissolved, approximately 1 minute.

Blending sherbet ingredients

2. Whisk in the milk.

3. Cover and place in the refrigerator (I put the whole pitcher in the fridge, but you could transfer it to a bowl) until the mixture reaches 40 degrees F or below, approximately 1 hour.

4. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream.

Sherbet in the ice cream maker

5. Meanwhile, scoop the last remaining pulp out of a few orange peels.

Orange peel bowl

6. Scoop sherbet into orange peel bowls to serve, or transfer to a lidded container and place in freezer until firm, approximately three hours.

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