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Orange Sherbet


  • 3 cups water, divided
  • 1 cup sugar
  • 12 oz orange juice
  • 2 tbl lemon juice
  • 1/2 cup half/half cream


1. In a saucepan bring 1 cup water and sugar to a boil stirring frequently. Boil for 1 minute or until the sugar is completely dissolved. Remove from heat then stir in the orange juice, lemon juice and remaining 2 cups water. Transfer to a freezer-safe bowl mixing. Cover and freeze until semi-frozen but still a mixable consistency.

2. Remove from freezer then using an electric mixer beat until blended, then add in the cream and beat until combined. Cover and return to the freezer until solid. Remove about 12-15 minutes before scooping out of the bowl.

Adapted from Food

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