Whenever one thinks of sherbet, usually orange is the flavor they think of. There is plenty of orange sherbet to find in the grocery store. Unfornately most of it falls short of greatness. If you want the best orange sherbet, then you have to make it yourself. Orange sherbet was one of three recipes featured in the Good Eats episode, “Orange Aid“. Below you will find my notes from this recipe. Click here for the full recipe on Food Network’s website.
1. The recipe calls for 2 cups of freshly squeezed orange juice. If you want the best results you have to go with freshly squeezed. The orange variety I choose was Hamlin. I bought these on sale at Whole Foods. Valencia oranges would also be a good option. Do not use naval oranges. Their juice tends to become bitter.
2. Salt is an ingredient in this recipe. That may seem strange but the salt is there to turn up the natural flavors, which is needed for something cold that numbs the tongue. The 1/4 teaspoon of kosher salt is a small amount. Trust me the sherbet will not taste salty.
3. Make sure you chill the mixture over an hour before churning. The colder the mixture going into the ice cream machine that finer the ice crystals. Fine ice crystals equals pleasing texture.
This is the greatest orange sherbet I have ever had. It has a nice, smooth texture. The trouble with sherbet is that is can be on the icy side. But this one is velvety smooth for sherbet. It has a fresh orange taste than cannot be beat. This is a recipe I will do every year when orange season is at it’s peak.
Recipe Grade: A