March 8, 2024
Review RecipeOrange Sherbet
This citrusy and sweet orange sherbet is so simple to make, and the end result is a creamy and tasty frozen treat.
Jump to Recipe
Table of Contents
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
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.
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.
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.
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
Storage
IN THE FREEZER: Store any leftovers of your homemade orange sherbet in the freezer for up to 2 weeks.
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.
More Recipes You’ll Love
- Sweet Peach Iced Tea
- Southern Strawberry Sweet Tea
- Strawberry Champagne Floats
- Pineapple Rum Punch
- Strawberry Sorbet
- Orange Cookies
- Cranberry Orange Cookies
Orange Sherbet
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 minutes
Total Time 4 hours 35 minutes
Servings 8
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.
- 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
Calories: 159kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 116mg | Potassium: 189mg | Sugar: 27g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Even More Recipes You’ll Love
More Dessert Recipes
- Strawberry Pie Bars
- Blackberry Bars
- Strawberry Cream Cheese Frosting
- Copycat Magnolia Banana Pudding
- Caramel Apple Crisp Bites
- Campfire Cinnamon Rolls
- Salted Caramel Cupcakes
- Cinnamon Roll Casserole
- Apple Pie Spice
- Hershey Pie
- Pudding Fruit Salad
- Baked Sour Cream Donuts
- Cookies and Cream Cinnamon Rolls
- Turtle Cupcakes
More Pumpkin Dessert Recipes
- Mini Pumpkin Pies
- Pumpkin Delight
- Pumpkin Pudding
- 2-Ingredient Pumpkin Spice Muffins
- Pumpkin Chocolate Chip Bread
More Cookies Recipes
More Cake Recipes
- Orange Creamsicle Cheesecake
- Peach Cobbler Pound Cake
- Cherry Pineapple Dump Cake
- Blueberry Cake
- Lemon Raspberry Cake
- Limoncello Cake
More Side Dish Recipes
More Drink Recipes
- Fireball Popsicles
- Fish Bowl Drink
- Peach Iced Tea
- Rainbow Drink
- Drunk Bunny Easter Cocktail
- Kool Aid Slushie
More Dinner Recipes
- Crock Pot Spaghetti
- Honey Garlic Chicken
- Million Dollar Bacon
- Lasagna Roll Ups
- Chicken Fried Rice
- Paprika Chicken
- Chicken Bacon Ranch Pasta Salad
- Egg Salad Sandwich
- Balsamic Pork Chops
- Baked Barbecue Chicken Thighs
- Buffalo Chicken Tenders
- Chicken Stuffed Peppers
- Chicken Cordon Bleu
- Air Fryer Meatloaf
- One Pot Pasta
- Hamburger Potato Casserole
Comments
Pat Satran says
Sorry Pat Satran hit the button question if I fill smaller individual containers how long do they have to stay in the freezer?
I don’t think 6 hours, is there a chart of how long liquids stay in the freezer?
Thank you I need this recipe for medical reasons.
Layne Kangas says
Hi, Pat – if you use smaller containers, I’m sure it will freeze up faster but we haven’t tried that so I’m not sure what the exact times would be!