I was putting a lot of (unnecessary) pressure on myself when deciding which recipe to share with you all on the first post back from my hiatus. I had decided to share some lemon crumb bars which are one of my new favorite desserts, but then I made this Orange Sherbet on Sunday and it was so good that I quickly changed course.
If you’ve spent any time in my recipe archives you know that my ice cream maker is heavily used year-round. I certainly love some rich and creamy ice cream, but I was in the mood for something a little lighter and this Orange Sherbet hit the spot. Please don’t even consider buying a carton of orange juice to make this sherbet. Buy some fresh oranges and break out the juicer. It won’t take too terribly long and I promise that the extra effort is worth it.
I used one of my favorite ice cream techniques, stracciatella, to incorporate some flecks of chocolate throughout the sorbet. The tiny pieces of chocolate pair perfectly with the refreshing sweet-tart orange flavor. The recipe does call for a small amount of alcohol and that is important in maintaining the texture. Most liquor stores sell the small airplane sized bottles of vodka which are a great option if you don’t have a need for a larger bottle.
- 1 tbl. orange zest
- 1 cup sugar
- Pinch salt
- 2 cups fresh-squeezed orange juice
- 3 tbl. lemon juice
- 2 tsp. vodka or Triple Sec (I used orange flavored vodka)
- ¾ tsp. vanilla extract
- ⅔ cup heavy cream
- 4 oz. semi-sweet chocolate, finely chopped
- Combine the zest, sugar, and salt in a food processor or blender and pulse about 10-15 times until the mixture is combined. With the machine running, slowly pour in the orange juice and lemon juice and process until the sugar is fully dissolved, about 1 minute. Pour the mixture through a fine mesh strainer into a bowl and add the vodka or triple sec and vanilla extract. Place the bowl in the freezer from approximately 30-40 minutes until the mixture is 40 degrees (do not freeze).
- After the mixture has chilled, whip the cream until soft peaks form. With the mixer running, add the juice mixture in a slow, steady stream until fully combined. Transfer to the ice cream maker and churn according to the manufacturer directions.
- While the sherbet churns, melt the chocolate in a double boiler or in the microwave. Allow to cool slightly. When the sherbet is nearing the consistency of soft serve ice cream, slowly drizzle the chocolate into the bowl while it continues churning. Once finished, transfer the sherbet to a freezer safe container and freeze for several hours until firm.
Adapted from Brown Eyed Baker