Orange Sherbetrn

close up shot of Orange Sherbet on a glass cup

This citrusy and sweet orange sherbet is so simple to make, and the end result is a creamy and tasty frozen treat.

Table of Contents

Orange Sherbet Ingredients
How to Make This Orange Sherbet Recipe
How To Serve
Storage
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JUMP TO RECIPE
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There’s nothing quite like a bowl of tangy orange sherbet to cool you down on a hot day. The sweet, creamy flavor is refreshing and delightful, and it’s the perfect frozen dessert for satisfying your sweet tooth.

Orange Sherbet Ingredients

Orange Sherbet raw ingredients that are labeled

You’ll need:

1 (2-liter) bottle of orange soda (your favorite brand, I used Sunkist)
1 (14-ounce) can of sweetened condensed milk
3 to 5 drops of orange gel food coloring (optional)

PRO TIP:

The orange gel food coloring is not necessary; it is just added to achieve that bright orange that is associated with orange sherbet. It does not affect the flavor at all.

SUBSTITUTIONS AND ADDITIONS

SODA: You can substitute fruit-flavored soda for the orange soda in this simple recipe.

How to Make This Orange Sherbet Recipe

OUR RECIPE DEVELOPER SAYS

An electric ice cream churner is not necessary for this easy recipe, but it makes the whole process much easier if you have one. We have included directions for this method below.

No-Churn Method

STEP ONE: Slowly add the 2 liters of orange soda to an extra large mixing bowl. Allow the bubbles to dissipate.

STEP TWO: Drizzle the sweetened condensed milk into the orange soda.

sweetened condensed milk drizzled into the orange soda in a bowl

STEP THREE: Add 3 to 5 drops of orange gel food coloring. Gently stir the mixture until well incorporated. Use a slotted spoon to skim the foam from the top of the sherbet mixture.

food coloring added to the sweetened condense milk in a bowl

STEP FOUR: Evenly divide the mixture between the two loaf pans. Place the loaf pans in the freezer. After 30 minutes, carefully stir the sherbet mixture. Repeat the stirring process periodically over 2 hours.

STEP FIVE: At the end of the 2 hours, cover each loaf pan with plastic wrap and freeze for 6 more hours, or until completely set. Scoop and serve.

PRO TIP:

If the sherbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.

Orange Sherbet mixture in a loaf pan covered with plastic wrap

Electric Ice Cream Churn Method

Follow the instructions for mixing the soda, sweetened condensed milk, and food color gel.
Pour the sherbet mixture into the aluminum ice cream canister, and allow the mixture to churn for 25 to 30 minutes.
Divide the 8 cups evenly between the two loaf pans. Cover with plastic wrap, and freeze for 4 hours. Scoop and serve.

How To Serve

Enjoy this frozen dessert when the weather is hot. A dollop of whipped cream on top will make your treat extra special. The kids would be thrilled to have it served in one of our edible chocolate chip cookie cups.

If you love this creamy sherbet, our cotton candy ice cream and cookie dough ice cream will be sure winners.

MORE SHERBET RECIPES

Drinks

Orange Sherbet Punch

Drinks

Sherbet Punch

Storage

IN THE FREEZER: Store any leftovers of your homemade orange sherbet in the freezer for up to 2 weeks.

close up shot of Orange Sherbet in a loaf pan

Creamy, tangy, and just sweet enough, this fun recipe for orange sherbet is the perfect way to finish off a meal or to enjoy as a snack on its own on a hot summer day. You only need three ingredients and a little time in the freezer for this delightful treat to be ready.

FREQUENTLY ASKED QUESTIONS

How long will homemade sherbet last in the freezer?

This easy orange sherbet recipe will keep in the freezer for up to two weeks.

What is no-churn ice cream?

Typically, when making ice cream from scratch, you will need to use an ice cream machine, and that usually entails the step of “churning” the ice cream. A no-churn recipe means no ice cream maker and, as you could guess, no churning. It saves many steps and makes it super easy to make homemade ice cream that is just as tasty as regular ice cream but doesn’t need special equipment.

What is the difference between sherbet and sorbet?

Sherbet and sorbet are quite similar and are often made with fruity flavors. Sherbet has the additional ingredient of milk or cream to make it a creamier alternative to sorbet.

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Orange Sherbet

5 from 1 vote

This citrusy and sweet orange sherbet is so simple to make, and the end result is a creamy and tasty frozen treat.

Prep Time 35

Total Time 4 35

Servings

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Ingredients

2 liters orange soda (your favorite brand, I used Sunkist)
14 ounces sweetened condensed milk
3 to 5 drops orange gel food color, optional

Instructions

Slowly add the 2 liters of orange soda to an extra large mixing bowl. Allow the bubbles to dissipate.
Drizzle the sweetened condensed milk into the orange soda.
Add 3 to 5 drops of orange gel food color. Gently stir the mixture until well incorporated. Use a slotted spoon to skim the foam from the top of the sherbet mixture.
Evenly divide the mixture between the 2 loaf pans. Place the loaf pans in the freezer. After 30 minutes, carefully stir the sherbet mixture. Repeat the stirring process periodically over 2 hours.
At the end of the 2 hours, cover with plastic wrap and freeze for 6 more hours, or until completely set. Scoop and serve.

Notes

The orange gel food coloring is not necessary; it is just added to achieve that bright orange that is associated with orange sherbet. It does not affect the flavor at all.
An electric ice cream churner is not necessary for this easy recipe, but it makes the whole process much easier if you have one. We have included directions for this method below.
If the sherbet is too frozen to scoop, allow it to sit at room temperature for up to 20 minutes to soften a little bit.

Electric Ice Cream Churn Method

Follow the instructions for mixing the soda, sweetened condensed milk, and food color gel.
Pour the sherbet mixture into the aluminum ice cream canister, and allow the mixture to churn for 25 to 30 minutes.
Divide the 8 cups evenly between the two loaf pans. Cover with plastic wrap, and freeze for 4 hours. Scoop and serve.

Nutrition

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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Layne Kangas Marketing
Sian Cox Photographer
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Teresia Shrum Recipe Developer