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Alton Brown's Orange Sherbet

Learn how to make Alton Brown's Orange Sherbet. Recipe by Alton. Instructions by Eric Samuelson
Course Dessert
Cuisine American
Keyword Alton Brown, orange, sherbet
Prep Time 15 minutes
Inactive 3 hours
Servings 4 servings
Author Alton Brown


  • Ice cream maker


  • 7 ounces sugar
  • 1 ½ tablespoons finely grated orange zest
  • ¼ teaspoon kosher salt
  • 2 cups freshly squeezed orange juice
  • 1 ½ cups cold whole milk
  • 1 tablespoon freshly squeezed lemon juice optional


  • Remove enough zest from the oranges to get 1 ½ tablespoons. Set aside.
  • Freshly squeeze enough oranges to arrive at 2 cups.
  • Weight out 7 ounces of sugar. Add that to your food processor or blender along with salt, zest, the juice and the milk.
  • Mix until all the sugar has been dissolved.
  • Place the mixture into a pourable vessel and refrigerate for at least 2 hours, up to overnight.
  • Pour into ice cream maker and process until it's like soft serve ice cream. Should take around 15 minutes.
  • Serve as soft serve or freeze for 3 hours to firm up.


  1. Depending on how sweet or acidic the orange juice I will either add the lemon juice or omit it. 
  2. You can use Valencia, Hamelin, Honeybells, Minneolas, Blood Oranges, Temple Oranges, Sunburst Tangerines, or Honey Tangerines for the freshly squeezed orange juice.