Orange Sherbet

One of my favorite flavors I enjoyed as a kid were orange pushups in the summertime. As I got older, I learned to recreate this by pouring the juice off of mandarin oranges onto vanilla ice cream. Now, I have a healthier version of that to enjoy!

If you tried out the Berry Sherbet from last week and liked it, you’ll probably like this one, too!

Orange Sherbet

  • Servings: 6
  • Difficulty: easy
  • Print

Refreshing, pro-biotic rice creamy orange sherbet.


If you have fresh oranges and lemons, go ahead and squeeze them yourself. I don’t mind if meat from the orange falls in. It adds texture to the sherbet later. If you don’t have kefir, just use milk. I use less sugar than standard recipes. Feel free to add more sugar or less lemon if it is too tart for you.

[/recipe-ingredients]

  • 2 cups fresh squeezed orange juice 
  • 2 Tablespoons orange zest
  • 1 cup heavy cream
  • 1/2 cup dairy kefir
  • 1/4 cup fresh squeezed lemon juice
  • 3/4 cup raw sugar (Rapadura, Sucanat, Turbinado or whatever you like)
  • 1 tsp vanilla
  • 1/2 teaspoon RealSalt (or other mineral rich salt)


Directions


  1. Mix all ingredients in a bowl.
  2. Pour all ingredients into ice cream maker. 
  3. Let churn to desired consistency (10-20 minutes)

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