How to Make the Best Homemade Orange Sherbet
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This Homemade Orange Sherbet recipe is a simple homemade ice cream recipe made with only four ingredients. It’s light, sweet and tastes just like you remember. Even better? You can make this orange sherbet with or without an ice cream maker!
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Delicious Homemade Orange Sherbet
My lil’ missy is a huge Orange Sherbet fan. Whenever we hit up the local Baskin Robbins, if Rainbow Sherbet isn’t available, orange sherbet it is. (What’s funny is, I was the exact same way as a child.) To her, this was the recipe of the week. Literally, the moment that it was made, she was standing next to me with a cone in her hand.
And yes, this homemade orange sherbet recipe really does taste like the sherbet that you get at the ice cream store.
Does Orange Sherbet Have Dairy?
Yes, this recipe does contain dairy. The difference between sherbet and sorbet is mainly the amount of dairy they contain. Sorbet, (like my mango sorbet recipe or cherry lime sorbet) has no dairy at all and sherbet, like ice cream, has dairy.
Ingredients in Orange Sherbet
Want to make this recipe, be sure to add these ingredients to your shopping list.
- Sugar
- Unflavored gelatin
- Whole milk
- Orange juice
- optional: food coloring (This is my favorite gel-based food coloring. If you are not already using these I highly recommend them.)
My ice cream maker. (It’s awesome!)
How to Make Orange Sherbet in an Ice Cream Maker:
Making this homemade sherbet is so easy! In just a few short steps, you’ll be chowing down.
All you have to do is mix the sugar and gelatin together and then add the orange juice and heat until sugar and gelatin is dissolved. Chill the mixture and process in the ice cream maker. That’s it!
How to Make Orange Sherbet Without an Ice Cream Maker
Don’t have an ice cream maker for this recipe? No problem! It can be made without one as well!
- Mix sugar and gelatin together in a saucepan.
- Add in the orange juice and cook over medium heat until the gelatin is dissolved.
- Remove pan from heat and mix in milk.
- Add sherbet to a baking dish, cover and freeze until almost firm. *I can’t predict how long it will take your sherbert to freeze as it depends on how warm the sherbert mixture was and how low your freezer is set. (and yes, I did have a prediction time here, but someone bitched, so I took it out.) ¯\_(ツ)_/¯
- Stir sherbet to break up chunks and place into a chilled bowl.
- Beat with a mixer till smooth, but not melted.
- Return to the baking dish, cover and place back into the freezer till completely frozen.
Sherbet Variations:
If you like the idea of orange sherbet, but want to change it up a bit, go for it. Here are a few variations that you can do with ease.
Pineapple: Sub unsweetened pineapple juice for the orange
Lime: use 1 cup sugar, the same amount of gelatin, 1 cup water, 2/3 cup lime juice plus 2 cups whole milk
Peach: If you like this orange sherbet recipe, make certain to check out this 2 ingredient Peach Sherbet recipe as well!
One other little tip I did to really make it stand out? I added a few drops of orange food coloring to make certain that there was no question about the flavor and the color!
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Orange Sherbet
- Prep Time: 15 min
- Total Time: 45 min
- Yield: 1 3/4 quart
- Category: desserts
Ingredients
- 1 1/8 cups sugar
- 13/4 tsp unflavored gelatin
- 3/4 cup whole milk
- 2 3/4 cup orange juice
- optional: orange food coloring
Instructions
- Mix sugar and gelatin in a saucepan.
- Add orange juice and cook over medium heat until sugar and gelatin is dissolved
- Remove pan from heat and mix in milk.
- Cover and chill in fridge for an hour or two.
- Process in ice cream maker until done.
- Serve immediately as soft serve or transfer to a container and freeze for a a few hours until firm.
Keywords: ice cream, range, sherbet, ice cream maker
Want more cool treat dessert recipes to try at home?
Homemade Cherry Limeade Sorbet
This tastes exactly like Orange Sherbet! The recipe is spot on and it is now my “GO TO” Sherbet recipe. I made it on August 9th 2021
★★★★★
OMGOSH! This turned out PERFECTLY!! I even added the food coloring and it looks and tastes just like I remembered it to be! THANK YOU!!! My husband and I gobbled it right up! hahaha – I did the mixture as stated in your recipe and then I left it overnight in the fridge – Next day I put it in my Kitchen Aid Ice Cream Mixer and it turned out beautifully! I forgot to take a picture… but it is now my “GO TO” Sherbert recipe! Thanks Again!
★★★★★
OMGOSH! This turned out PERFECTLY!! I even added the food coloring and it looks and tastes just like I remembered it to be! THANK YOU!!! My husband and I gobbled it right up! hahaha – I did the mixture as stated in your recipe and then I left it overnight in the fridge – Next day I put it in my Kitchen Aid Ice Cream Mixer and it turned out beautifully! I forgot to take a picture… but it is now my “GO TO” Sherbert recipe! Thanks Again!
I followed the instructions to a T and ran this through my ice cream maker for over 45 minutes (usually only takes about 25) and it was still liquid. I put it in the freezer for 5 to 7 hours and it was still not frozen. And it is way too sweet, doesn’t even taste like sherbert.
If the freezer bowl that goes with your ice cream maker isn’t cold (like, really cold), your ice cream is never going to freeze. You might check your freezer settings. I was recently having issues getting my ice cream to freeze and it turned out my freezer setting had been changed from -7 to +7. That 14 degrees makes a huge difference. You also need to make sure your ice cream mixture/base is completely chilled.
You list milk in the recipe, but you do not mention it in any of the directions. I can see it going two places – use it to bloom the gelatin, or mix in with orange juice.
Can you clarify please? Thank you!
Hello, if you look at the recipe card, it very clearly states in step 3 to “Remove pan from heat and mix in milk.”
Stores sold out of gelatin near me. Can I use pectin as a sub?
I’ve never tried that, sorry.
I do not have an ice cream maker.. I did what you said, added the sugar, gelatin and orange juice. Took off heat and added the milk. It has been in my freezer for 5 hours and it still has not even slightly frozen. The outside has frozen but the middle is liquid! It can’t even freeze so I can break up chunks! It’s STILL liquid!
What now?
Well if you put hot liquid into the freezer, my guess is you will need to let it freeze longer than 5 hours. Check it in the morning, I bet it will be frozen.
Loved how this turned out. So yummy. Great texture. Very creamy and scooped nicely. Definitely will make this again.
Can I use low-fat 1% instead of whole milk?
Sure, but you will not get the same results.
Will any orange juice work? Or are we talking freshly squeezed oj?
Any orange juice. I did not use fresh squeezed.
What if you can’t find unflavored gelatin? Can you make it without it or using orange flavored gelatin and less orange juice?
I have no idea if that would work as I have not tried it. You can order the Knox unflavored gelatin here for 1.79: https://amzn.to/3cckfUP