Let’s get something out of the way right off the bat here. I called it “sherbert” for years. Did you? No shame. Evidently, it’s one of the most common mispronunciations out there.
While we’re at it, let’s clear up the difference between sorbet and sherbet, too. Sorbet is fruit and sugar. Sherbet is fruit and sugar, plus a little bit of milk or cream. If ice cream and sorbet had a love child, it would bet sherbet.
Got it? Great.
When I was a kid, we used to go to the Bubbling Brook in Westwood, Massachusetts for ice cream. (Actually, who am I kidding? I still go every time I’m home.) They have the most incredible orange sherbet on the menu: icy and creamy with just a hint of vanilla. Oh, how I love it so.
I’ve never seen fresh, house-made sherbet anywhere else. Sure, you can buy it at the supermarket, but it’s totally a “bottom shelf” frozen dessert if you know what I mean: Technicolor orange, and packaged in one of those clear plastic tubs with a handle. You just know it’s been sitting in the freezer case for, like, three years. Yuck.
But fortunately, we can make our own. Let’s go crazy and add carrots, and make it vegan, too!
This sherbet is a snap to prepare. Just simmer the orange and carrot juices with the sugar until it dissolves. Then stir in the rest of the ingredients and chill. Churn in your ice cream maker and there you have it. The tiny bit of alcohol helps soften the sherbet and makes it easier to scoop straight out of the freezer, but you can omit it if you prefer.
I like to eat this in my pajamas, straight out of the container with a spoon, but it would also be extremely delicious scooped on top of a warm brownie (the whole chocolate + orange thing) or angel food cake.
- 1 cup freshly squeezed orange juice
- 1 cup carrot juice
- 1/2 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons orange liquor or vodka (optional)
- 1 teaspoon vanilla extract
- 1 1/2 cups full fat coconut milk
- Combine the orange juice, carrot juice, sugar, and salt in a medium saucepan. Bring to a simmer and stir until the sugar dissolves. Remove from the heat and whisk in the lemon juice, orange liquor or vodka (if using), vanilla, and coconut milk. Transfer to a bowl, cover, and chill in the refrigerator until very cold, at least 4 hours and preferably overnight. Process in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm. Sherbet is best eaten within one week.