Use fresh orange juice or orange juice from concentrate (not pasteurised).
Course: Dessert & Bakery
Cuisine: American, British
Equipment
Ice Cream Maker
Ice Lolly Molds
Ingredients
200mlorange juicefresh squeezed preferred - about 6 oranges
10gramsorange zestzest of one orange - no need to be specific
200mlwhole milkyou can use 2% in a pinch but NOT skim
200gramscaster sugar
Instructions
In a pitcher, juice the oranges.
Mix the zest and the caster sugar in a separate bowl.
Mix the sugar with the orange juice, stirring vigorously allowing the sugar to dissolve.
Add milk, whisking all of the time so it doesn't curdle.
Make the sherbet to the manufacturer's instructions (see tip).
Once at "soft stage", transfer to freezer container and freeze until solid.
Remove from freezer 20 minutes before serving so that you can scoop it.
Notes
Tip: This recipe doesn't require an ice cream maker. Pour the mix into a freezer safe container. Put in freezer. Stir every hour (at least 4 times) then let freeze until hard.