Mandarin Orange Sherbet
I have very fond memories of sherbet as a kid, namely orange and rainbow. My oldest daughter recently had it during a dinner outing, and she couldn’t stop raving about it. We bought an ice cream maker a few months ago as our family Christmas gift, so it was easy to whip up our own version. I used mandarin oranges, as they are much sweeter, juicier and deeper in color than the organic naval oranges I find locally. If you like more of a creamsicle flavor, add some vanilla extract or vanilla bean; we were going for a traditional sherbet flavor here. The mixture fit perfectly into my 2-quart ice cream maker.
- 3.5 lb 3.5 lb 3.5 lb Orange, mandarin
- 13.5 fl oz 13.5 fl oz 13.5 fl oz Coconut Milk
- 3 Tbsp 3 Tbsp 3 Tbsp Honey, Raw, or maple syrup (to taste, depending on sweetness of your oranges)
- 2 tsp 2 tsp 2 tsp Orange Zest, optional, for a deeper orange flavor
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Peel and juice the oranges. The quickest and easiest way for me, and with the least amount of waste, is to use my blender. Blend until smooth, strain through a fine sieve or cheese cloth, and press down on the pulp with a spoon to get every last drop of juice.
- In a large mixing bowl, whisk all ingredients together.
- Chill mixture in refrigerator for one hour.
- Process in your ice cream maker (at least 2 quarts) according to manufacturer's instructions.
- Mixture will likely be slightly thinner than a soft-serve consistency after processing in the ice cream maker. Pour into a freezer-safe container with lid and freeze until it's of desired consistency.
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