Ingredients:

  • 1 cup (200g) Granulated Sugar
  • 1 cup (240ml) Water
  • 2 cups (480ml) Freshly Squeezed Orange Juice (from about 6-8 oranges)
  • 1/4 cup (60ml) Freshly Squeezed Lemon Juice (from about 2 lemons)
  • 1 cup (240ml) Whole Milk
  • 1/4 teaspoon Orange Zest, finely grated
  • Pinch of Salt

Instructions:

  1. Combine sugar and water in a saucepan. Heat over medium heat, stirring until sugar is dissolved. Bring to a simmer and cook for 1 minute. Remove from heat and let cool completely.
  2. Juice the oranges and lemons, removing any seeds. Zest one of the oranges.
  3. In a large mixing bowl, whisk together the cooled simple syrup, orange juice, lemon juice, milk, orange zest, and salt.
  4. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld.
  5. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
  6. Transfer the sherbet to a freezer-safe container. Press a piece of plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 3-4 hours, or until firm.
  7. Let the sherbet soften slightly before scooping and serving.