Warmer weather is here, and what better way to beat the heat than with easy-to-make, refreshing, and tangy Homemade Orange Sherbet?
Made with simple ingredients such as freshly squeezed orange juice, buttermilk, and Karo syrup, this refreshing frozen orange dessert is the perfect treat for any occasion. Plus, it can be whipped up in no time with an electric ice cream maker.
In this blog post, I’ll share my delicious creamy orange sherbet recipe and, like my Strawberry Sherbet and Mixed Berry Sherbet recipes, tips and tricks to ensure it always comes out perfectly.
So grab your apron and ice cream maker, and let’s get started!
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Why you will love this recipe:
- Like my recipe for Watermelon Popsicles, this recipe is quick and easy to make, requiring only a handful of ingredients and minimal preparation time. With simple steps and easy-to-follow instructions, even a novice cook can whip up this delicious dessert in no time.
- Unlike store-bought sherbet, which is often loaded with artificial ingredients and preservatives, this homemade sherbet is made with fresh and natural ingredients.
- It’s a crowd-pleaser that will leave you wanting more! The combination of citrusy orange juice, sweeteners, and tangy buttermilk creates a flavor explosion in your mouth.
Ingredient notes and substitutions:
- Freshly squeezed orange juice – provides the tangy and refreshing citrus flavor that gives this sherbet its distinctive taste. You can use purchased, but for the best results, use 100% fresh, not from concentrate.
- Buttermilk – adds a creamy and smooth texture and tangy flavor to the sherbet. Its acidity also helps to balance the sweetness.
- Sugar and Karo syrup– sweeten the sherbet and help to balance the tanginess. The Karo syrup also helps to prevent the formation of ice crystals. This results in a smoother, creamier texture.
- Lemon juice – adds a bright and citrusy flavor to the sherbet and enhances the orange flavor.
(A complete list of all ingredients and measurements is listed in the recipe below.)
How to make orange sherbet:
- Whisk together the orange juice, granulated sugar, and Karo syrup in a large mixing bowl until the sugar is completely dissolved. Let the mixture sit in the refrigerator for about 30 minutes.
- Add the buttermilk and lemon juice, and stir until thoroughly combined. Cover and place this mixture in the refrigerator to chill for at least an hour or until it has cooled down to 40 °F.
- Once the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the sherbet is thick and creamy.
- Transfer the sherbet to a freezer-safe container and freeze for at least four hours or until firm.
- When ready to serve, let the sherbet sit at room temperature for a few minutes to soften before scooping and enjoying.
Top tip:
The quality of your orange juice can make a big difference in the taste of your sherbet! Here are some of the reasons why it is important to use freshly squeezed or a good brand of purchased juice.
- Freshly squeezed orange juice has a brighter, more intense flavor than store-bought. This is because it is not pasteurized, which can damage the taste.
- Good brands of purchased orange juice are also unpasteurized, but they may have other additives, such as sugar or preservatives. These additives can affect the flavor.
- The quality of the orange juice also affects the texture of the sherbet. Freshly squeezed is more likely to produce a smooth, creamy sherbet, while store-bought may make a more icy or grainy sherbet.
What is orange sherbet:
Orange sherbet is a frozen citrus dessert. It has a tangy, refreshing taste and a creamy texture. Unlike ice cream, however, it typically contains less milk fat, which gives it a denser and smoother texture.
Sherbet is a popular frozen dessert often served in the summer as a refreshing treat to cool down on hot days. It can be made with various fruit flavors, but orange is one of the most popular and classic flavors.
Recipe variations:
- Add a cup of fresh or frozen raspberries to the orange buttermilk mixture and blend until smooth to create a delicious Raspberry Orange Sherbet.
- Replace the orange juice with freshly squeezed lime juice and add a teaspoon of grated lime zest for a zesty and refreshing Lime Sherbet.
- Substitute blood orange juice for a sweet and tangy Blood Orange Sherbet.
How to serve it:
- Serve it in a cone. This is the traditional way to serve sherbet and a great way to enjoy the cool, refreshing flavor.
- Make a milkshake. Add two scoops of sherbet and one cup of milk to a blender. Blend the ingredients on high speed until smooth and creamy.
- Top it with whipped cream. Whipped cream adds a touch of sweetness and richness.
- Drizzle it with chocolate sauce. The chocolate sauce adds a delicious chocolatey flavor.
- Serve it with orange slices and a sprig of mint. Fresh orange slices add a bit of sweetness and crunch, and the mint adds a pop of color.
- Make a sherbet float. Add a scoop of sherbet to a glass of soda or sparkling water.
Tips when using an ice cream maker to ensure the best results:
I use a Cuisinart Electric Ice Cream Maker with a two-quart bowl which worked perfectly with this recipe, but any type will work. Here are some tips to follow for the best results:
- Chill the mixture: Before pouring it into the ice cream maker, ensure it is chilled. This will help it to freeze faster and produce a smoother texture.
- Follow the manufacturer’s instructions: Different models may have different freezing times and methods, so it’s essential to follow the instructions that come with your specific model.
- Don’t overfill the machine: Avoid overfilling the bowl, as it can lead to uneven freezing and a less creamy texture. Most containers have a maximum fill line, so stay within this limit.
- Transfer to a freezer-safe container: Once the sherbet is finished churning, transfer it to a freezer-safe container and freeze it for a few hours to allow it to firm up. Cover the container with plastic wrap or a lid to prevent freezer burn.
Recipe FAQs
They are all frozen desserts, but they have some key differences.
–Ice cream is made with milk, cream, sugar, and eggs. It has a creamy texture and a high-fat content.
–Sherbet is made with fruit juice, sugar, and milk or cream. It has a slightly icy texture and a lower fat content.
–Sorbet is made with fruit juice, sugar, and water. It has a very icy texture and no fat.
Yes, sherbet is generally healthier. It has fewer calories, less fat, and less saturated fat. It also contains more fruit, which provides vitamins, minerals, and fiber.
Once you have made your orange sherbet, store it in the freezer for up to two weeks. To store, simply place the sherbet in an airtight container and freeze.
Yes, you can substitute light corn syrup for Karo syrup. Karo syrup is a brand of corn syrup, so they are essentially the same thing. You can use them interchangeably without any problem.
More ice cream recipes:
If you need more menu ideas, here is a link to all of my dessert recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Easy Homemade Orange Sherbet Ice Cream
Equipment
- Electric Ice Cream Maker
Ingredients
- 2 cups freshly squeezed orange juice
- 1 cup granulated sugar
- ⅓ cup light Karo syrup
- 2 cups buttermilk
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Whisk together the orange juice, granulated sugar, and Karo syrup in a large mixing bowl until the sugar is completely dissolved. Let the mixture sit in the refrigerator for about 30 minutes.
- Add the buttermilk and lemon juice, and stir until thoroughly combined. Cover and place this mixture in the refrigerator to chill for at least an hour or until it has cooled down to 40 °F.
- Once the mixture has chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, usually for about 20-25 minutes, until it is thick and creamy.
- Transfer the mixture to a freezer-safe container and freeze for at least four hours or until firm.
- When ready to serve, let it sit at room temperature for a few minutes to soften before scooping and enjoying.
Notes
- Freshly squeezed orange juice has a brighter, more intense flavor than store-bought. This is because it is not pasteurized, which can affect the taste.
- Good brands of purchased orange juice are also unpasteurized, but they may have other additives, such as sugar or preservatives. These additives can affect the flavor.
- The quality of the orange juice also affects the texture. Freshly squeezed orange juice is more likely to produce a smooth, creamy frozen dessert, while store-bought may make it more icy or grainy.
Could I substitute lemon juice for the orange juice to make lemon sherbet? If so, would I use the same quantity of juice? I’ve made the Berry sherbet a few times and my family loves it!
Hi Kay, I’m sure you could use lemon juice but I’m sorry I have never tried it. My guess is you would use slightly less lemon juice, but you would also have to add more sugar. If you do decide to try it, please let me know how it goes. Sharon
Thank you Sharon. I’m comparing a few lemon sherbet recipes and will incorporate into yours – I’ll let you know how I did it and the results.
Great success with Lemon Sherbet – one cup fresh squeezed lemon juice, 2/3 c sugar, 1/3 c Karo syrup, 2 c buttermilk, zest of one lemon. Churned 20 minutes – it is delicious! Made about one quart – very smooth and refreshingly tangy.