The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop.
Note: I don't mind it, but the orange zest in the finished product does have a slight tendency to get stuck in your teeth. If you don't want to deal with it, chill your sherbet for a couple hours and strain out the zest before churning.
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- Yield:Makes 1 quart
- Active time: 20 minutes
- Total time:3 hours
- 1 1/2 cups freshly squeezed orange juice (from 6 to 8 oranges)
- 1 1/2 cups buttermilk
- 1 cup sugar
- 1/2 cup light corn syrup
- 2 tablespoons orange zest
- 1 teaspoon kosher salt
Whisk together all ingredients in a large bowl until sugar is mostly dissolved. Chill in refrigerator until very cold, 1 to 2 hours (see note).
Remove from refrigerator and whisk to incorporate any undissolved sugar. Churn in ice cream machine according to manufacturer's instructions. Serve immediately as soft serve or transfer to airtight container and freeze for 2 to 3 hours to harden.