Fizzy Orange Sherbet Cooler

For orange sherbet

• 1 T grated zest from 1 to 2 oranges or lemons
• 1 cup sugar
• 1/8 tsp salt
• 2 cups orange juice, preferably freshly squeezed
• ¼ cup lemon juice from 1 to 2 lemons
• 2/3 cup heavy cream

1. In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp. With machine running, add OJ and lemon juice in a steady stream. Continue to process until sugar is fully dissolved, about 1 minute.
2. Pass mixture through fine-mesh strainer into medium-sized bowl. Cover with plastic wrap and chill in the freezer until very cold but not frozen – about 45 minutes. Alternatively, chill in the refrigerator for 2+ hours.
3. When juice mixture is cold, whip the cream using whisk or stand mixer until soft peaks form. Whisking constantly, add juice mixture to cream in a steady stream, pouring against the edge of the bowl. Immediately transfer juice/cream mixture to the canister of your ice cream maker and begin churning. Churn until set, about 25 to 30 minutes.
4. When done, transfer sherbet from canister to storage container and press plastic wrap against surface. Freeze until firm, about 3 hours.

To assemble coolers

• ½ cup orange juice, preferably freshly squeezed, chilled
• ½ cup seltzer, chilled
• ½ cup orange sherbet

1. Pour the orange juice and seltzer into a tall glass, with enough clearance to hold the sherbet. Add the sherbet and let it fizz. Alternatively, you can blend the three ingredients together for a shake of sorts. Enjoy!