Best Delicious Orange Sherbet No Ice Cream Machine Recipes

Dairy Free Orange

Provided by Some1sGrandma

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

1 (14 fluid ounce) can coconut milk (refrigerated)
1 cup frozen orange juice concentrate (thawed and refrigerated)
1/2 cup sugar

Steps:

Put all three ingredients into the blender and blend until combined well.
Pour into your electric ice cream maker according to the manufacturer's directions.
Freeze in an appropriate container or smaller containers if you want to serve sooner.
When frozen use a warmed ice cream scoop to serve.

Nutrition Facts : Calories 277.6, Fat 15, SaturatedFat 13.2, Sodium 10.7, Carbohydrate 36.7, Fiber 0.4, Sugar 34.3, Protein 2.5

Orange Sherbet image

Provided by Alton Brown

Categories dessert

Time 2h15m

Yield about 1 quart

Number Of Ingredients 7

7 ounces sugar
1 1/2 tablespoons finely grated orange zest
1/4 teaspoon kosher salt
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla extract
1 1/2 cups very cold whole milk

Steps:

In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

Orange Sherbet Recipe - (4.3/5) image

Provided by Late2Serenity

Number Of Ingredients 8

1/3 to 1/2 cup sugar, depending on the sweetness of your oranges
2 cups orange juice, freshly squeezed preferred
1/2 cup frozen orange juice concentrate, thawed or partially thawed
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon vanilla extract, optional
1 1/2 cups milk, whole milk preferred
3 tablespoons Cointreau, Triple Sec, or brandy, optional; for "scoopability"

Steps:

Combine everything except the liquor in a bowl, beating until smooth. Chill the mixture in the refrigerator until it's very cold, overnight if possible. Make sure the canister for your ice cream maker is in the freezer, too; at least 24 hours is preferable. Pour the base into your ice cream maker canister, and freeze according to manufacturer's directions. Trasfer the sherbet from the canister to a freezer-safe container. If desired, stir in the liquor of your choice; this will keep the sherbet from becoming rock-hard in the freezer. Freeze until firm, about 4 hours. If you haven't used liquor to keep it soft, remove the sherbet from the freezer about 15 to 20 minutes before you want to serve it, to soften.