Orange Buttermilk Sherbet Recipe

By Max Falkowitz
Updated April 15, 2020
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Photograph: Max Falkowitz

The recipe may look like it calls for a lot of sugar, but it's worth it. This sherbet is lush, velvety and, if I say so myself, better than any I've had from a scoop shop.

Note: I don't mind it, but the orange zest in the finished product does have a slight tendency to get stuck in your teeth. If you don't want to deal with it, chill your sherbet for a couple hours and strain out the zest before churning.

Recipe Details

Orange Buttermilk Sherbet Recipe

Active 20 mins
Total 3 hrs
Makes 1 quart
Cook Mode (Keep screen awake)

Ingredients

  • 1 1/2 cups freshly squeezed orange juice (from 6 to 8 oranges)
  • 1 1/2 cups buttermilk
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 2 tablespoons orange zest
  • 1 teaspoon kosher salt

Directions

  1. Whisk together all ingredients in a large bowl until sugar is mostly dissolved. Chill in refrigerator until very cold, 1 to 2 hours (see note).

  2. Remove from refrigerator and whisk to incorporate any undissolved sugar. Churn in ice cream machine according to manufacturer's instructions. Serve immediately as soft serve or transfer to airtight container and freeze for 2 to 3 hours to harden.

Special equipment

Ice cream maker

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