📝 About This Recipe
This exquisite frozen treat strikes the perfect, nostalgic balance between a vibrant fruit sorbet and a rich, velvety ice cream. Using freshly squeezed Valencia oranges and a touch of tangy buttermilk, this sherbet offers a sophisticated brightness that dances on the palate. It is a refreshing, citrus-forward masterpiece that captures the essence of a summer afternoon in every creamy, crystalline scoop.
🥗 Ingredients
The Citrus Base
- 2 cups Fresh Valencia Orange Juice (strained of pulp, approximately 6-8 oranges)
- 1 tablespoon Orange Zest (finely grated, organic preferred)
- 2 tablespoons Fresh Lemon Juice (for acidity balance)
Sweeteners and Aromatics
- 3/4 cup Granulated Sugar (superfine works best)
- 2 tablespoons Orange Blossom Honey (adds floral depth and improves texture)
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1/4 teaspoon Fine Sea Salt (to enhance fruit flavors)
The Creamy Element
- 1.5 cups Full-Fat Buttermilk (cold, well-shaken)
- 1/2 cup Heavy Cream (cold)
Garnish
- 1 handful Fresh Mint Leaves (for decoration)
- 1/4 cup Candied Orange Peel (optional, for texture)
👨🍳 Instructions
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1
Place the canister of your ice cream maker in the freezer at least 24 hours before you plan to churn to ensure it is completely frozen.
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2
In a small saucepan over medium-low heat, combine the sugar, orange blossom honey, and 1/2 cup of the fresh orange juice.
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3
Whisk gently for 3-5 minutes until the sugar and honey are completely dissolved into a light syrup. Do not let it boil.
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4
Remove the syrup from the heat and stir in the orange zest, lemon juice, and sea salt. Let this mixture cool to room temperature.
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5
In a large mixing bowl or a 2-quart pitcher, whisk together the remaining 1.5 cups of orange juice, the buttermilk, heavy cream, and vanilla extract.
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6
Slowly pour the cooled sugar syrup into the dairy mixture, whisking constantly to prevent the buttermilk from curdling due to the citrus acidity.
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7
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The colder the base, the smoother the final texture.
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8
Once chilled, give the mixture a final quick whisk. Set up your ice cream maker and turn it on.
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9
Slowly pour the cold sherbet base into the moving freezer canister.
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10
Churn the sherbet according to the manufacturer's instructions, usually about 20-25 minutes, until it reaches the consistency of soft-serve ice cream.
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11
Transfer the churned sherbet into a chilled, airtight container. Smooth the top with a spatula.
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12
Press a piece of parchment paper or wax paper directly onto the surface of the sherbet to prevent ice crystals from forming.
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13
Freeze for at least 4-6 hours to 'ripen' and reach a firm, scoopable consistency.
💡 Chef's Tips
Always use freshly squeezed juice; bottled juice lacks the enzyme activity and brightness needed for a premium sherbet. To get a super-smooth texture, strain the final liquid mixture through a fine-mesh sieve before chilling to remove any zest bits. If the sherbet is too hard to scoop, let it sit on the counter for 5-10 minutes to soften naturally. Don't skip the salt—it acts as a flavor bridge between the tangy buttermilk and the sweet orange. For a vegan alternative, use full-fat coconut milk and a splash of apple cider vinegar instead of buttermilk.
🍽️ Serving Suggestions
Serve in chilled glass coupes with a sprig of fresh mint and a dusting of orange zest. Pair with a glass of crisp, sparkling Prosecco for a sophisticated 'Sherbet Float' cocktail. Place a scoop atop a warm slice of olive oil cake for a beautiful contrast in temperatures. Serve alongside fresh berries like raspberries or blackberries to complement the citrus tang. Sandwich a scoop between two ginger snap cookies for a spicy, zesty dessert treat.