As a kid, trips to the Great Falls, Montana mall were synonymous with the Orange Julius stand. If you’ve never had one (and unless you grew up in the Midwest), the best way I can explain it is like a creamsicle blended up into a shake.
It was orangey, it was creamy, it was delicious.
That’s what this orange sherbet reminds me of.
I decided to make it vegan to go along with the alphabet theme, so I subbed coconut milk for the dairy here. I actually LOVED this substitution, as it gave it a bit of a tropical feel.
You’ll need about 2 cups of
freshly squeezed orange juice, which will take about 8 oranges. To speed up the
process, store the oranges and the coconut milk in the fridge until you’re
ready to make your sherbet. (And yes, it’s sherbet, not “sherbert.”)
All you do is add the ingredients
to the blender, process for 30-60 seconds and you’re ready to churn. But first, a
quick note about the sugar: The first time I made this, I didn’t want it to be
too sweet so I only used a little bit. But unless you are going to eat it
within 2 hours of churning, I wouldn’t recommend this. Your sherbet will become a
giant rock hard ice cube in your freezer and you will have to chisel it out
(and eventually toss it). I should’ve known this from my ice cream making
experience, but because there isn’t as much fat in this dessert, you
really need the sugar to help keep it stable in its frozen state. Corn syrup is said to be the best in sherbet and sorbet for a velvety texture, but I don’t like the idea of corn syrup so I just did sugar. A tablespoon or two of alcohol will also help out (I recommend an orange liqueur such as Grand Marnier
or Cointreau).
If you did not chill your oranges
and coconut milk, you will need to chill the mixture in the fridge for 2-3 hours before
churning. Otherwise, add to your ice cream maker and churn according to
manufacturer’s instructions. Transfer to a freezer safe container and freeze another 2-3 hours. This dessert is best enjoyed day-of, but as long as you follow the
sugar rules, it should keep up to a week.
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- 2 cups freshly squeezed orange juice
- 1 (14-ounce) can full-fat coconut milk
- 2 tablespoons orange zest
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons orange liqueur (such as Grand Marnier or Cointreau)
- pinch of salt
- Combine all ingredients in a blender and process for 30-60 seconds. If ingredients had been chilled, you may churn right away. Otherwise, chill for 2-3 hours.
- Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to a freezer-safe container and freeze for 2-3 hours.
Meg @ Noming thru Life
July 28, 2015 at 11:55 pmI loooove anything orange related, so this beautiful sherbet ohhhh ya! Plus it's simple and easy too, all the better.