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Swimming Pool Orange Sherbet

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"I have a plug-in ice cream machine now, but I am on the lookout for one with a crank, just like the one we had when I was a kid. There are 15 first cousins on my mother's side of the family, so there were always plenty of kids to share the cranking. The miraculous transformation from a clotty-looking juice mixture to smooth sherbet thrills me still. I just love the whole process and accoutrements. The smell of suntan oil (before the knowledge of SPF), chlorine, and oranges with a hint of salt air like the beach is how cold smells in summer."

List of Ingredients

â—¦ 1 ½ cups sugar
â—¦ 2 cups water
â—¦ Pinch of salt
â—¦ 2 cups fresh orange juice
â—¦ 2 tablespoons fresh lemon juice
â—¦ 2 cups whole milk, cold



Recipe

Boil the sugar, 2 cups water, and the salt until you have 2 cups of syrup. Remove from the heat and let cool to room temperature. Add the orange juice and the lemon juice to the syrup mixture.

Pour the chilled milk into an ice cream freezer container and then add the juice mixture. If the milk curdles slightly when the juice mixture is added, don't worry. It freezes smooth.

Freeze using the manufacturer's instructions. When firm, transfer the sherbet to the freezer. Allow it to harden for at least 30 minutes.

Makes 1 quart