Orange (Lemon,Lime or Raspberry)Sherbet

The orange sherbet is by far my favorite version of this recipe. It tastes like the very best creamsicle you can imagine. I recommend that you buy a really good quality orange juice, because you really can taste the difference in this recipe. This is at least 1/3 less fat then ice cream. I'm not a nutritionist, but I did some simple math to figure that out. One day I am going to make good on my threat to make homemade rainbow sherbet. That will be a good day.

Here are some tips. A magnetic oven thermometer (used on your freezer) with an alert works really well for letting you know when to take your mixture out of the freezer at 40 degrees. One lemon contains two to three tablespoons juice. One lime contains one and a half to two tablespoons juice. 2/3 cup measures just under 11 tablespoons. The small amount of vodka in the recipe helps to make the sherbet scoop-able. Homemade ice cream alternatives (sherbets, sorbets, ices) like to freeze as hard as a rock.

FRESH ORANGE SHERBET

yield 1 quart

Freeze canister well so the sherbet sets. Use fresh-squeezed, unpasteurized orange juice (store bought or home squeezed.) Don’t use concentrate. It tastes decidedly unfresh.

INGREDIENTS

1 T grated zest from 1 to 2 oranges

1 c (7 oz) sugar

1/8 tsp salt

2 c orange juice, preferably unpasteurized fresh-squeezed

3 T juice from 1 or 2 lemons

2 tsp triple sec or vodka

2/3 c heavy cream

1. Process the zest, sugar, and salt in a food processor until damp, 10 to 15 1-second pulses. With the machine running, add the orange juice and lemon juice in a slow stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a nonreactive fine-mesh strainer into a medium bowl; stir in the triple sec and then cover with plastic wrap and chill in the freezer until very cold, about 40 degrees, 30 to 60 minutes. ( alternatively, set the bowl in a larger bowl filled with ice water.) Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the juice mixture in a steady stream, pouring against the edge of the mixing bowl. Immediately start the ice cream maker (mine's not red) and add the juice-cream mixture to the canister and churn until the sherbet has the texture of soft serve ice cream, 25 to 30 minutes.

3. Remove the canister from the machine and transfer the sherbet to a storage container: press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic and frozen for up to a week.) To serve, let the sherbet stand at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.

FRESH LIME (LEMON) SHERBET

Use freshly squeezed, not bottled. For lemon sherbet use lemon juice and zest, for the lime juice and zest.

INGREDIENTS

1 T grated zest from 1 to 2 limes (lemons)

1 c + 2 T sugar

1/8 tsp salt

2/3 c lime(lemon)

1 ½ c water

2 tsp triple sec or vodka

2/3 c heavy cream

1. Process the zest, sugar, and salt in a food processor until damp, 10 to 15 1-second pulses. With the machine running, add the lime (lemon) juice and water in a slow stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a nonreactive fine-mesh strainer into a medium bowl; stir in the triple sec and then cover with plastic wrap and chill in the freezer until very cold, about 40 degrees, 30 to 60 minutes. ( alternatively, set the bowl in a larger bowl filled with ice water.) Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the juice mixture in a steady stream, pouring against the edge of the mixing bowl. Immediately start the ice cream maker and add the juice-cream mixture to the canister and churn until the sherbet has the texture of soft serve ice cream, 25 to 30 minutes.

3. Remove the canister from the machine and transfer the sherbet to a storage container: press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic and frozen for up to a week.) To serve, let the sherbet stand at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.

FRESH RASPBERRY SHERBET

In season use fresh raspberries, but frozen raspberries are an option. Substitute a 12 oz bag of frozen from fresh.

INGREDIENTS

3 c fresh raspberries

3/4 c water

1 c (7 oz) sugar

1/8 tsp salt

2 c orange juice, preferably unpasteurized fresh-squeezed

3 T juice from 1 or 2 lemons

2 tsp triple sec or vodka

2/3 c heavy cream

1. In a medium nonreactive saucepan coo 3 c fresh raspberries, 3/4 c water, 1 c sugar, and 1/8 tsp salt over medium heat, stirring constantly , until the mixture just begins to simmer, about 7 minutes. Pass the mixture through a fine mesh strainer into a medium bowl , pressing on the solids to extract as much liquid as possible. Add 3 T lemon juice and 2 tsp triple sec or vodka; cover with plastic wrap and chill in the freezer until until very cold, about 40 degrees. Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the berry mixture in a steady stream, pouring against the edge of the mixing bowl. Immediately start the ice cream maker and add the juice-cream mixture to the canister and churn until the sherbet has the texture of soft serve ice cream, 25 to 30 minutes.

3. Remove the canister from the machine and transfer the sherbet to a storage container: press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic and frozen for up to a week.) To serve, let the sherbet stand at room temperature until slightly softened and an instant read thermometer reads 12 to 15 degrees.