Orange Sherbet II10 Reviews
- Prep: 30 min
- Ready In: 2 hr
“No ice cream maker is needed for this sherbet made with orange juice and evaporated milk. Enjoy!” - by Beverley
Original recipe yields 6 servings
- In a bowl, combine juice and sugar, stirring until sugar is dissolved. Stir in milk, a little at a time, until fully incorporated. Pour into a shallow dish and freeze until firm.
- Break sherbet into chunks and beat with an electric mixer until smooth. In a separate bowl, whip evaporated milk until stiff. Fold into frozen mixture. Return to shallow dish and freeze again until firm. Serve.
Amount Per Serving (6 total)
- 162 cal
- 2.6 g
- 32.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"I loved this recipe! I tried to cut back on the canned milk because of other reviews and it was a bit strong. I only made three changes to the recipe . . . I added 1-2 tsp lemon juice and 1 tsp vani..." See morella. To get a smooth flavor more like fruity ice cream place the pre-canned milk mix in your freezer in a tubbaware bowl and stir it about every 45 minutes. When it seems a bit more firm (about 2 hrs) add the canned milk (only 4-5oz!) and let set overnight. Break it up in the morning and mix in a blender or stand mixer till smooth (the more air you get into the mix the lighter the end product will be) Then place back in the freezer to firm up again. Note: You can use strained watermelon, mango, grapes, or any fruit or mix to create your own favorites with this recipe."
"Tastes more like creamsicle than orange sherbet. I put all ingredients in my ice cream freezer, and it came out like thick soft serve. Not a lot of orange flavor, doesn't taste like the store bought..." See more stuff at all. "
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