Orange sherbet, a nostalgic salute to childhood for many of us, is comfort food at its best. A touch of vanilla turns the flavor of plain orange into "creamsicle," reminiscent of the ice cream man and his treats.
Can you make this sherbet without an ice cream maker? Well, kind of. You can pour the base into a shallow pan, freeze it solid, then chunk it (be careful!) into a food processor and process until softened and smooth. It won't have the same texture as sherbet made in an ice cream maker, but it'll still taste good.
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.
Transfer 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.
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|Serving Size: 1 recipe (15g)|
|Recipe Makes: 1|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 19.1mg||1 %|
|Total Carbohydrate 1.3g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.3g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4
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