Orange Sherbet

There’s nothing quite like a cold, creamy scoop of homemade orange sherbet on a warm day. It’s smooth, tangy, and bursting with citrus flavor, striking the perfect balance between sorbet and ice cream. Unlike store-bought sherbet, which can be overly sweet or artificially flavored, this version is made with real orange juice, buttermilk, and just a touch of vanilla for depth.

I’ve tested and refined this recipe in my own kitchen, making sure it delivers bright, fresh citrus flavor with a creamy texture that melts in your mouth. Whether you use blood oranges for their gorgeous color or opt for a different variety, this sherbet is guaranteed to impress!

Why This Sherbet Stands Out

I’ve worked with plenty of frozen desserts like my Coconut Ice Cream, Bourbon Nectarine Ice Cream, Homemade Vanilla Bean Ice Cream, and my Old Fashioned Strawberry Ice Cream. One thing I’ve learned is that simplicity is key when it comes to great sherbet.

Four simple ingredients come together in this recipe, yet the result is anything but basic.

• Buttermilk creates the perfect creamy consistency without needing eggs or heavy cream.
• Fresh orange juice gives it a natural citrus flavor with just the right amount of tartness. I use fresh orange juice when I make Orange Bars and Orange Cupcakes.
• A hint of vanilla enhances the overall richness without overpowering the bright fruit.

This is the kind of dessert that feels special yet is incredibly easy to make.

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Customize Your Sherbet

One of the best things about this recipe is how easily it can be adapted!

• Use a different citrus – Try Meyer lemons, grapefruit, or even a mix of oranges and limes.
• Make it dairy-free – Swap out buttermilk for coconut milk or almond milk for a vegan version.
• Add texture – Stir in finely chopped candied orange peel for extra citrus flavor.

Step-By-Step: How to Make Orange Sherbet

Always refer to the recipe card below for exact measurements, but here’s a quick look at the process.

1. Make the Citrus Syrup

Heating the juice with sugar ensures the sweetness is evenly distributed.

• In a saucepan, combine fresh orange juice, zest, sugar, and a split vanilla bean.
• Heat just until the sugar dissolves, then remove from heat and let cool completely.

2. Mix & Chill the Base

This step is essential for getting that creamy, scoopable texture.

• Strain out the zest and vanilla bean for a smooth, even consistency.
• Whisk in cold buttermilk until fully combined.
• Let the mixture chill in the refrigerator for at least 2 hours, or overnight for best results.

3. Churn & Freeze

This is where the magic happens!

• Pour the chilled mixture into your fully frozen ice cream maker bowl.
• Churn for about 45 minutes, or until thick and creamy.
• Serve immediately for a soft-serve consistency, or freeze for 2-4 hours for firmer scoops.

Learn From Me: Pro Tips for the Best Sherbet

✔ Cold ingredients = creamier sherbet – Chilling the base before churning makes all the difference in getting that smooth, scoopable texture.

✔ Zest before juicing – It’s much easier to zest a whole orange than a squeezed one!

✔ Freeze your ice cream maker bowl – Keep it in the back of the freezer for at least 24 hours before use.

✔ For an extra flavor boost – Add a splash of Grand Marnier or a touch of orange extract.

✔ Prevent ice crystals – Did you know adding a splash of vodka to the base can prevent ice crystals from forming?

Storage & Serving Tips

• Fresh is best! This sherbet is best enjoyed within a week for the creamiest texture.
• Let it soften before serving – If frozen solid, let it sit at room temperature for 5-10 minutes before scooping.
• Pair it with shortbread cookies for an easy, elegant dessert.