Fresh Orange Sherbet

Name: Fresh Orange Sherbet
Yield: Serves 4 to 6 (Makes about 1 quart)
Ingredients: 1 tablespoon, grated orange zest from 1 to 2 oranges; 1 cup, granulated sugar (7 ounces); 1/8 teaspoon, table salt; 2 cups, orange juice, preferably unpasteurized fresh-squeezed (see note); 3 tablespoons, lemon juice from 1 to 2 lemons; 2 teaspoons, Triple Sec or vodka; 2/3 cup, heavy cream

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Appears in Cook's Illustrated May/June 2004

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SERVES4 to 6 (Makes about 1 quart)

TIME45 minutes, plus 3½ hours freezing

WHY THIS RECIPE WORKS

The perfect sherbet recipe is a cross between sorbet and ice cream, containing fruit, sugar, and dairy but no egg yolks. We found no need for extra ingredients such as egg whites, gelatin, and corn syrup in our sherbet recipe. For bright fl...

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