½ cup unsweetened yogurt, preferably full-fat Greek yogurt, coconut yogurt or cashew yogurt or heavy cream or coconut cream
Pinch of sea salt
Optional toppings: toasted coconut, cacao nibs or shaved dark chocolate, granola, crushed toasted nuts like pistachios, almonds or pecans, extra Greek yogurt or whipped cream
Instructions
Combine all ingredients and freeze in an ice cream maker according to the manufacturer's directions OR if you don't have an ice cream maker follow these directions:
Freeze the 100% orange juice in ice cube trays, preferably in 1-2 Tablespoon measurements.
Once frozen solid, remove the frozen orange juice cubes and place in a food processor with the yogurt and a pinch of salt. Start the food processor and process until the ice cubes are broken down a bit. Turn the machine off and scrape down the sides. Process again until it is creamy, like the consistency of sherbet. Serve immediately or store in the freezer for a few hours. It will freeze solid if you leave it in the freezer longer than that but you can break it up and re-blend it in the food processor.
Serve any way you like, but my family enjoys it with toasted coconut flakes, granola, cacao nibs or chocolate chips, berries, or chopped nuts.
Notes
You can taste the mixture and add a few teaspoons of maple syrup if needed before freezing.
Recipe by Pamela Salzman at https://pamelasalzman.com/orange-juice-sherbet-recipe/