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 Time35

Freeze Time4

Total Time4 35

Course: Dessert

Cuisine: American

Keyword: Orange Sherbet Recipe

Servings:

Calories: 159kcal

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.

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.