If you’re looking for something light and refreshing to brighten the dreary winter conditions outside, you should try Grand Marnier Orange Sherbet. With only a handful of ingredients, this sherbet is a snap to make, and is absolutely delicious.
Sherbet may seem an unlikely candidate for this time of year. However, the reality is that fall and winter are peak times for many varieties of oranges. In fact, our orange tree produced a bumper crop this year. What better use for some of the fresh orange juice than this delicious sherbet?
I used the following ingredients for the Grand Marnier Orange Sherbet: Whole milk, granulated sugar, fresh orange juice, frozen orange juice concentrate, vanilla extract, and the star of the show – Grand Marnier. The Grand Marnier serves two purposes. First, the alcohol in it keeps the sherbet from becoming rock hard in the freezer. Second, it produces an incredible flavor in the sherbet.
Making the Grand Marnier Orange Sherbet
To make the sherbet, I whisked together the sugar and the milk in a large measuring cup. Then, I added the remaining ingredients and whisked to thoroughly combine everything.
I refrigerated the sherbet mixture for several hours to ensure that it was completely chilled. Next, I poured the chilled mixture into the canister of my ice cream maker and processed it for around 25 minutes.
When it was done, I transferred the sherbet to an airtight container and placed it in the freezer to harden. This was not without first sneaking a taste!
Oh my, is this good! It’s light and refreshing – a perfect dessert to brighten a dreary winter’s day. Yum!
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Grand Marnier Orange Sherbet
- 1 ½ cups whole milk
- ½ cup granulated sugar
- 2 cups freshly squeezed orange juice
- ½ cup frozen orange juice concentrate thawed
- 1 Tablespoon vanilla extract
- 3 Tablespoons Grand Marnier
- Combine all ingredients in a bowl, whisking until smooth.
- Chill the mixture in the refrigerator until it's very cold, overnight if possible. Make sure the canister for the ice cream maker is in the freezer for at least 24 hours.
- Pour the sherbet mixture into the canister of the ice cream maker; freeze according to manufacturer's directions.
- Transfer the sherbet to a freezer safe container.
- Freeze until firm, about 4 hours.
- Yield: About 1 quart.