Homemade Orange Sherbet With Just a Few Ingredients

Gather the ingredients. The Spruce / Julia Hartbeck In a medium bowl, mix together the orange juice, zest, and 2/3 cup of the sugar until the sugar has dissolved. The Spruce / Julia Hartbeck In a separate bowl, use a whisk or hand mixer to whip the heavy cream and the remaining 1/3 cup sugar until the cream is thick and forms soft peaks. The Spruce / Julia Hartbeck Stir the milk into the orange mixture. The Spruce / Julia Hartbeck Gently fold the whipped cream into the orange mixture. The Spruce / Julia Hartbeck Refrigerate the sherbet base for at least 1 hour until chilled. Churn according to the directions for your ice-cream maker. The Spruce / Julia Hartbeck The churned sherbet will have the texture of soft-serve ice cream. Freeze the sherbet in an airtight plastic container for a firmer texture or if you do not plan on eating it right away. Enjoy. The Spruce / Julia Hartbeck