Serves a Crowd

Orange Milk Sherbet

by:
March  1, 2011
Author Notes

This comes straight from Joy of Cooking, but I've posted these instructions so many times in answer to pickles that I wanted to just post the damn recipe so I don't have to write it out every time! I generally use nartjees, a South African mandarin, for this instead of oranges and I'm contemplating trying it with my Meyer lemons, once they ripen! —innoabrd

  • Serves 10
Ingredients
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons orange zest
  • 1/4 cup lemon juice
  • 1 1/2 cups orange juice
  • 4 cups cold milk
In This Recipe
Directions
  1. Combine the chopped zest and the sugar.
  2. Whisk the lemon and orange juice into the sugar until the sugar has completely dissolved.
  3. gradually stir in the milk. If the milk curdles slightly, it will not affect the texture after the sherbet is frozen.
  4. Freeze in the ice cream maker of your choice!

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