Description
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? Yes!
If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. For the freshest, purest orange flavor, use freshly squeezed unpasteurized orange juice (either store-bought or juiced at home). Pasteurized fresh-squeezed juice makes an acceptable though noticeably less fresh-tasting sherbet. Do not use juice made from concentrate, which has a cooked and decidedly unfresh flavor. Vodka can be substituted for the triple sec, but i prefer the citrus flavor of the triple sec. Prep time includes juice chilling time. Adapted from cook's illustrated (america's test kitchen.
Ingredients
- Orange Zest
- Granulated Sugar
- Table Salt
- Orange Juice
- Lemon Juice
- Triple Sec
- Heavy Cream
Instructions
- Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses
- With machine running, add orange juice and lemon juice in slow, steady stream
- Continue to process until sugar is fully dissolved, about 1 minute
- Strain mixture through nonreactive fine-mesh strainer into medium bowl
- Stir in triple sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes
- Do not let mixture freeze
- When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form
- Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl
- Immediately start ice cream machine and add juice / cream mixture to canister
- Churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes
- Remove canister from machine and transfer sherbet to storage container
- Press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours
- To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees