2 cups fresh-squeezed clementine juice
1 tbsp. orange zest
1 cup granulated sugar, divided
½ cup milk
½ cup heavy cream
Mix together the orange juice, zest, and ⅔ cup of the sugar until they are completely combined. Using a whisk or hand mixer, whip the heavy cream and remaining sugar until the cream is thick and forms soft peaks. Stir the milk into the orange mixture. Gently fold the heavy cream into the orange mixture. Refrigerate your sherbet base overnight and then churn according to the directions of your ice cream maker. When the sherbet comes out of the ice cream maker, it will have the texture of soft-serve ice cream. Store your sherbet in an air-tight plastic container for a firmer texture or if you do not plan on eating it right away.
Optional: Can add two tablespoons of fruit liquor, such as Grand Marnier, it will keep the texture soft and smooth in the freezer, and add extra depth to the orange flavor.
Recipe by: Shelly Ruybalid
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