Ingredients:

  • 2 cups fresh orange juice
  • 2 tbsp fresh orange zest
  • 1 tbsp lemon juice
  • 14 oz sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/8 tsp fine sea salt

Instructions:

  1. Zest the oranges. Rub the 2 tbsp of zest into the sweetened condensed milk first. Note: This infuses the fats with citrus oils immediately.
  2. Juice the fruit. Squeeze 2 cups of orange juice and 1 tbsp of lemon juice until you have clear, pulp free liquid.
  3. Combine the liquids. Slowly pour the orange and lemon juices into the milk mixture.
  4. Add aromatics. Whisk in the 1 tsp of vanilla and 1/8 tsp of salt until the mixture is completely uniform.
  5. Prep the container. Pour the liquid into a chilled 9x5 metal loaf pan.
  6. Seal it up. Cover the surface directly with plastic wrap to prevent ice crystals from forming on top.
  7. Freeze the batch. Place in the coldest part of your freezer for 6 hours.
  8. Check for firmness. Press the center; it should feel solid but slightly yielding.
  9. Temper the sherbet. Let it sit on the counter for 5 minutes until the edges look slightly glossy.
  10. Scoop and serve. Use a warm scoop to create clean, round spheres of sherbet.