Orange Sherbet with Grand Marnier is a delicious and refreshing dessert recipe that is perfect for any time of the year. This easy-to-make homemade orange sherbet is bursting with the tangy sweetness of fresh orange juice and the distinct flavor of Grand Mariner. Whether you’re an experienced home cook or just starting out, this recipe is sure to impress with its simple ingredients and straightforward preparation.
Why You Should Make This Refreshing Dessert
Orange sherbet is enjoyed for its unique flavor, texture, and versatility, making it a popular choice for both making and consuming frozen desserts. Here are some reasons you should make this popular dessert:
- Flavor: Orange sherbet offers a refreshing, tangy, and sweet taste that many people enjoy. The citrus flavor of oranges creates a light and invigorating treat.
- Texture: Sherbet has a smooth and creamy texture, similar to ice cream, but is typically lighter due to the higher fruit content and lower fat content. This lighter texture is appealing to those looking for a less heavy dessert option.
- Easy to make: Orange sherbet can be made at home with just a few simple ingredients, making it an accessible and convenient option for those interested in making their own frozen treats.
- Versatility: Orange sherbet can be served on its own or used as an ingredient in various desserts, such as ice cream floats and parfaits, or even as a topping for waffles or pancakes. This versatility allows for a wide range of creative dessert options.
Orange Sherbet Ingredients
- Orange Juice: I used both fresh squeezed orange juice and frozen orange juice concentrate. The freshly squeezed orange juice adds a level of freshness to this orange sherbet ice cream. Orange juice concentrate intensifies the orange flavor.
- Milk: Milk was used to add a creamy texture to the sherbet.
- Grand Marnier: The addition of Grand Marnier contributed two things to this recipe. First, it imparted a subtle but distinctive flavor to the sherbet. Second, the alcohol lowered the freezing temperature, which helped to the sherbet from becoming rock-hard in the freezer.
- Sugar and Vanilla Extract: Both the fresh orange juice and orange juice concentrate are naturally sweet. However, I felt that the sherbet needed a bit more sweetness than the sugar provided. Vanilla extract enhanced the overall taste.
Simple Steps to Making the Orange Sherbet
- First, 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 the sherbet was done, I transferred it 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 any occasion. Yum!
Recipe Frequently Asked Questions
I have not tried making this recipe with a non-dairy milk substitute. However because of the composition, I think that coconut milk, almond milk, soy milk or oat milk could be used. Each will impart a little different texture and taste, but should work well.
Sherbet contains a small amount of milk, giving it a creamier texture, while sorbet is a fruit-based dessert without any dairy, which results in a more icy texture.
Yes, you can use store-bought orange juice, but make sure to choose a high-quality juice with no added sugar or artificial flavors.
Yes, you can make orange sherbet without an ice cream maker by freezing the mixture in a shallow container and stirring it every 30 minutes until it reaches the desired consistency. This process may take 3-4 hours.
Orange sherbet can become icy or grainy if the sugar content is too low or if the mixture isn’t churned properly during the freezing process. Adding Grand Marnier to the mixture helps to minimize the sherbet becoming icy or grainy.
Recipe Tips and Tricks
- Although store-bought orange juice can be used in this recipe, I prefer using the juice from fresh, ripe oranges. This produces the best flavor and freshest taste.
- Different oranges have different sweetness levels. The ideal orange sherbet has a balance of sweet and tangy flavors, so I like to taste your orange juice and adjust the sugar levels according to my preference.
- As previously mentioned, the Grand Marnier helps to prevent ice crystals from forming in the sherbet. If you don’t want to add alcohol to the mixture, consider adding a stabilizer such as cornstarch or gelatin. This will help produce a smooth, creamy texture.
- It’s important to thoroughly chill the mixture before churning. This produces a smoother texture and helps to reduce the formation of ice crystals.
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Orange Sherbet with Grand Mariner
- 1 ½ cups (12 ounces) whole milk
- ½ cup (3.5 ounces) granulated sugar
- 2 cups (16 ounces) freshly squeezed orange juice (See Tip 1)
- ½ cup (4 ounces) 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 the manufacturer's directions.
- Transfer the sherbet to a freezer-safe container.
- Freeze until firm, about 4 hours.
- Yield: About 1 quart.
- May substitute store-bought orange juice for fresh-squeezed orange juice. Just make sure that the store-bought orange juice is of high quality.
- I haven’t tried substituting plant-based milk for whole milk. However, I think that coconut milk, soy milk, almond milk, or oat milk would work in this recipe. You may need to adjust the sugar level to achieve the desired level of sweetness.