Fresh Orange Sherbet
Inspired by techniques from America's Test Kitchen.
Fresh orange and lemon juice sweetened with zest-scented sugar, whisked into softly whipped cream and churned into a light, creamy sherbet.
Always check the labels of the products you use.
Method
- 1
Make zest sugar. Rub the zest into the sugar and salt with your fingertips until the sugar is damp, orange-tinted and fragrant.
- 2
Dissolve. Whisk in the orange juice, lemon juice and corn syrup, and keep whisking for about 3 min until no grains of sugar remain.
- 3
Chill. Strain into the medium bowl and chill until very cold, about 4 °C: 30-60 min in the freezer, stirring now and then. Do not let it freeze.
- 4
Add the cream. Whip the cream to soft peaks in the large bowl. Pour in the cold juice in a thin stream, whisking constantly, so the mixture stays smooth.
- 5
Churn. Churn straight away for 25-30 min until it has the texture of soft serve.
- 6
Freeze. Pack into the container, press baking paper on the surface and freeze for at least 3 h. Leave for 5-10 min before scooping.
Storage
Keep frozen and covered for up to 1 week.
EU nutrition claims
- Low salt: 0.18 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 81 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
42.7 g per serving
85.4 % of the 50 g daily maximum · 170.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- large bowl
- whisk
- fine sieve
- medium bowl
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 268 kcal |
| Protein | 1.4 g |
| Carbohydrate | 45.7 g |
| of which sugars | 43.5 g |
| of which free sugars | 42.7 g |
| Fat | 9.8 g |
| of which saturates | 6.2 g |
| Fibre | 0.3 g |
| Salt | 0.15 g |
Protein per 100 kcal
0.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
