The Best Homemade Orange Juice Sherbet
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.
Servings: 4 cups
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.