Orange Sherbet


Orange Sherbet

Yield : 4 to 6 scoops


3/4 cup granulated sugar

2 cups orange juice

zest of 1 orange

1/4tsp salt

2 cups whole milk


  1. In a medium bowl, whisk sugar, and salt into orange juice until dissolved. Mix in  zest and whole milk. Cover and transfer to the refrigerator until thoroughly chilled
  2. Churn according to manufacturer’s directions.  Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight. Allow sherbet to sit out for 5-10 minutes before scooping.

source : bakedbyrachel


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