Prep 30 mins
Cook 24 hrs
This is my own recipe for orange sherbet. Some of the ingredient amounts are a little odd because I wanted to get the taste just right. This recipe makes 1 gallon of sherbet. It tastes best after it's been frozen for a day or two. Notes: 1/3 ounce of gelatin is equal to 1 and a half envelopes (.25 oz. size)unflavored gelatin. Also, If you add the lemon juice and orange juice concentrate to the milk mixture while it is still warm it will cause it to curdle. Wait until it is completely cold before adding the lemon juice and orange juice concentrate.
- 1⁄3 ounce unflavored gelatin
- 1 7⁄8 cups water
- 7 1⁄8 cups milk
- 3 1⁄2 cups sugar, plus
- 1 tablespoon sugar
- 10 1⁄2 tablespoons fresh lemon juice
- 1 cup frozen orange juice concentrate, plus
- 2 tablespoons frozen orange juice concentrate, thawed
- orange food coloring
- Combine gelatin, water, milk, and sugar in a large sauce pan.
- Heat over medium heat until sugar and gelatin are dissolved. Mixture should be between 150 and 180 degrees on a candy thermometer. Do not boil. Just get it hot.
- Place milk mixture in the refrigerator and chill overnight.
- The next day stir in the lemon juice and orange juice concentrate.
- Add the orange food coloring.
- Pour sherbet mixture into a 1 gallon capacity ice cream maker and freeze according to manufacturer's directions.
This is so good. It's the best homemade orange sherbet I've ever tasted. It has the perfect balance between sweet and tart and the orange flavor is very intense but not so intense that it tastes bitter. The stuff you buy at the supermarket doesn't even compare. The sherbet from the supermarket has an artificial taste to it. This sherbet tastes like the sherbet I used to get at the local ice cream parlor when I was growing up.