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Fresh Orange Sherbet

Source of Recipe


Cook's Illustrated: "American Classics"



List of Ingredients



• 1 Tbsp grated zest from 1 to 2 oranges
  
• 1 cup sugar
  
• 1/8 tsp table salt
  
• 2 cups orange juice, fresh-squeezed
  
• 3 Tbsp juice from 1 to 2 lemons
  
• 2 tsp Triple Sec
  
• 2/3 cup heavy cream
  






Instructions



1. Process zest, sugar and salt in food processor until damp, 10 to 15 one-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.
   
   
2. When mixture is cold, whip cream with a whisk 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/whipped cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
   
   
3. 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.
   
   Makes about 1 quart.
   
   






Final Comments


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.