What if you could capture the bright, zesty flavor of fresh orange juice in a creamy, frozen dessert? This homemade Orange Sherbet recipe is the perfect balance of tangy and sweet, with a luscious texture that makes it impossible to resist. Best of all, it’s made with just a few simple healthy ingredients and can be whipped up with or without an ice cream machine.
Why You’ll Love This Orange Juice Sherbet Recipe
I am not normally organized enough to coordinate my recipe posts with national food days, but when I saw it was National OJ Day on May 4th, I knew it was time to share my favorite OJ recipe! Someone asked me on Instagram Live the other day what my favorite guilty pleasure is and it’s definitely ice cream and frozen desserts.
This orange juice sherbet is incredibly easy to make with just a few basic ingredients and minimal equipment. Naturally sweet from 100% orange juice, there’s no need for refined sugars—though a touch of maple syrup can be added if you like. Greek yogurt lends a creamy Orange Julius flavor and a boost of protein, while the sherbet’s versatility makes it perfect served plain, atop fresh strawberry cake or berry cobbler, or with toppings like toasted coconut flakes, granola, cacao nibs, or fresh berries for a personal twist.
Whether you’re looking for a healthier alternative to store-bought kind or a refreshing dessert for a hot summer day, this orange sherbet is a winner. Plus, I’ll share tips, serving ideas, and FAQs to make sure your homemade sherbet turns out perfectly every time.
Ingredients You’ll Need
- 100% Orange Juice: The base of this sherbet—choose fresh, high-quality juice for the best orange flavor.
- Plain Greek Yogurt: Provides creaminess and tang, creating that classic sherbet texture.
- Pinch of Salt: Enhances the natural sweetness of the orange juice and rounds out the flavors.
- Optional Sweetener: Maple syrup can be added if you prefer a sweeter sherbet, but it’s often not necessary.
- 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.
Pro Tip: If using store-bought orange juice, check that it’s 100% juice with no added sugars or preservatives for the cleanest flavor.
For exact ingredient amounts, see full printable recipe card below.
How to Make Orange Juice Sherbet
Option 1: Using an Ice Cream Maker
Step 1: Combine all the ingredients in a mixing bowl. Taste the mixture and, if needed, add a few teaspoons of maple syrup for additional sweetness.
Step 2: Pour the mixture into an ice cream maker and churn according to the ice cream maker’s instructions.
Step 3: Serve immediately for a soft-serve texture or transfer to an airtight container and freeze for a few hours to firm up.
Option 2: Without an Ice Cream Maker
Step 1: Freeze the orange juice in an ice cube tray, using 1–2 tablespoon portions for easier blending.
Step 2: Once frozen solid, remove the cubes and place them in a food processor with the yogurt and a pinch of salt.
Step 3: Pulse the mixture until the ice cubes start breaking down, then scrape down the sides. Continue processing until the mixture becomes smooth and creamy, resembling sherbet.
Step 4: Serve immediately or transfer to the freezer for a few hours. Note: If frozen for longer, the sherbet will harden—simply re-blend it in the food processor to restore the soft serve consistency texture.
Expert Tips
- Chill Your Ingredients: For the creamiest texture, ensure your yogurt and orange juice are well-chilled before starting. Cold ingredients freeze more evenly, especially if you’re using an ice cream maker.
- Work Quickly: If processing the frozen orange juice cubes, don’t let them thaw too much before blending, as this can result in a slushy consistency instead of creamy sherbet.
- Additional Flavorings: Add a splash of vanilla extract, a little bit of orange zest, or even a few raspberries to enhance the flavor complexity.
- Favorite OJ Brand: I use Florida Orange Juice because it’s perfectly sweet on its own.
Toppings and Serving Tips
This homemade orange sherbet recipe is delightful on its own, but you can elevate it with creative toppings! Here are some of my family’s favorites:
- Kid-friendly punch: Serve a scoop with lemon-lime soda for an easy orange sherbet punch.
- Toasted Coconut Flakes: Add a nutty, tropical crunch.
- Granola: Perfect for a breakfast-inspired dessert.
- Cacao Nibs or Chocolate Chips: A hint of chocolate takes this sherbet to the next level.
- Fresh Berries: Strawberries, raspberries, or blueberries pair beautifully with the citrusy flavor.
- Chopped Nuts: Pistachios or almonds add texture and a savory contrast.
- Elevated Presentation: Serve your sherbet in hollowed-out orange halves or chilled glasses for a fun and elegant touch!
- Champagne Float: Add a scoop to a glass of champagne or prosecco for a refreshing cocktail.
Storage Tips
- Freezing: If storing for later, place the sherbet in an airtight container and freeze for up to 3 days for the best texture and flavor. After that, it may start to develop ice crystals and lose its creamy consistency. Let it sit at room temperature for about 5 minutes before scooping.
- Prevent freezer burn: Store the sherbet in an airtight container with a layer of plastic wrap pressed directly on the surface before sealing the lid.
- Re-blending: If the sherbet becomes too hard, break it into chunks and re-blend in a food processor to restore its creamy texture.
Recipe FAQs
Yes! You can substitute plain Greek yogurt with coconut yogurt or any plant-based alternative for a dairy-free version. Keep in mind that the consistency may vary slightly.
A high-powered blender can work, but you may need to add a splash of orange juice to help it blend.
Absolutely! Freshly squeezed juice will give your sherbet a vibrant, natural flavor. Just strain out any pulp or seeds before freezing.
If you prefer a sweeter sherbet, stir in a few teaspoons of maple syrup or honey to the mixture before freezing. Taste and adjust to your liking.
While I haven’t tested it myself, you could certainly try subbing the greek yogurt for unsweetened canned coconut milk.
More Citrus Desert Recipes
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The Best Homemade Orange Juice Sherbet
Ingredients
- 1 quart 4 cups 100% orange juice
- 1/2 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
- Chill Your Ingredients: For the creamiest texture, ensure your yogurt and orange juice are well-chilled before starting. Cold ingredients freeze more evenly, especially if you’re using an ice cream maker.
- Work Quickly: If processing the frozen orange juice cubes, don’t let them thaw too much before blending, as this can result in a slushy consistency instead of creamy sherbet.
- Additional Flavorings: Add a splash of vanilla extract, a little bit of orange zest, or even a few raspberries to enhance the flavor complexity.
- Favorite OJ Brand: I use Florida Orange Juice because it’s perfectly sweet on its own.
- Freezing: If storing for later, place the sherbet in an airtight container and freeze for up to 3 days for the best texture and flavor. After that, it may start to develop ice crystals and lose its creamy consistency. Let it sit at room temperature for about 5 minutes before scooping.
- Prevent freezer burn: Store the sherbet in an airtight container with a layer of plastic wrap pressed directly on the surface before sealing the lid.
Like this recipe? Rate & comment below!
I’ve never tried sherbet before. What a wonderful idea. I drink everyday fresh orange juice for vitamin C and its anti-aging effects ( https://lazyplant.com/health/collagen-foods ). But sherbet is a game-changer for me. Thx
It’s so refreshing and much lighter than ice cream. Hope you love it!
Our neighbor gave us a huge bag of oranges and my kids keep asking for ice cream so this is perfect. I dont have ice cube trays though. Are the ones you hace silicone? Ps I think it was me who asked what your guilty pleasure is
Yes, we have silicone ice cube trays. I love them! But you can freeze in dixie cups if you want.
This was delicious and refreshing. My family really enjoyed it.
So glad! Thanks for the feedback!