This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"The best way to get anybody's attention is dinner." -Al Roker
I fiddled with this recipe for a long time. There are a lot of great looking recipes for sherbet, but in the end, most of them are too icy: more like sorbet than sherbet. In one iteration I spent 30 minutes reducing fresh squeezed orange juice to both intensify the orange flavor and to reduce the water content.
Wait a minute. That's just frozen concentrated orange juice.
The orange juice concentrate works great. It adds an intense orange flavor with enough sweetness that you don't need as much added sugar but helps create a super-rich and creamy dessert.
The technique described here is good but a bit labor intensive. The idea is to whip some air into the sorbet as it freezes to make it a bit fluffier and lighter. These days you can purchase a small ice cream churn that will take all of the work out of this for you.
Servings = 6 | Serving size =1/2 cup
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe makes good leftovers. Note that active cooking time does not include chilling time.
|1 1/2 cups||whole milk|
|1 tsp||vanilla extract|
|1 Tbsp||orange zest (finely minced)|
|1||12 ounce can orange juice concentrate (thawed; best to do this in the refrigerator overnight)|
Place the milk and sugar in a small sauce pan over medium high heat.
Whisk as the water heats, and when it begins to boil and the sugar dissolves, cook for one more minute while whisking and remove from the heat.
Add the vanilla extract and orange zest to the milk and sugar solution, stir, and let cool for about 10 minutes.
Place the orange concentrate and the milk mixture in a plastic storage container.
Place the container in the freezer. Every 7 to 10 minutes, whisk the mixture vigorously.
As the mixture thickens switch to a rubber spatula and fold together until the sherbet is well frozen.
Serving size = 1/2 cup
Servings = 6
Amount Per Serving
|Calories 143||Calories from Fat 21|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 27g||9%|
|Dietary Fiber 0g||0%|
|Vitamin A 1%||Vitamin C 130%|
|Calcium 7%||Iron 0%|
|Vitamin K 0 mcg||Potassium 520 mg|
|Magnesium 31 mg|