Orange Sherbet takes me back to my childhood. Made with the season’s freshest Mercott Mandarins, this vegan sherbet is beyond my dreams! Dairy Free + GF
Sending you a sunny, welcoming Spring greeting from the Pacific Northwest! Okay, perhaps sunny is stretching it, but we did have a bit of sunshine for a glorious romp through the muddy tulip and daffodil fields.
Each Spring, Skagit Valley teams with 1,000 acres of daffodil, tulip, and iris blossoms for its annual Tulip Festival. Breathtaking color saturates the landscape for as far as the eye can see; a soothing respite for the eyes and senses.
The tulips are a few weeks early this year due to our mild winter. I know my Midwest and East Coast readers are saying, whhaaaaa? Y’all had a rough one. Because of the early blooms, Rob and I went before the opening week to beat the crowds; it was worth the effort.
Have you been?
The color of Spring flowers and late winter citrus are overwhelmingly inspiring and bring pleasure beyond compare. It’s the simple things, right? Take citrus, for example. I’ve been drinking it up several times a week since sharing the beloved citrus ginger mint green smoothie with y’all. I’ve used it in salad dressing, salad and made this tart with famed Cara Cara.
Murcott Mandarins, next to Cara Cara orange, are my go-to late season citrus. They are incredibly easy to peel, are organic, virtually seedless and over the top sweet and juicy. Murcott Mandarins start showing up right about when California Clementines are ending their season.
Also known as Murcott Tangerines, and Honey Tangerines, find Murcott Mandarins at organic markets, natural food stores, and local co-ops.
Orange Sherbet was my favorite frozen treat growing up. My dad would have it for us at the lake-house on those long summer days. Cool, creamy and nothing but orange; a favorite remains.
After school, a group of us would walk to Braum’s several times a week for
socializing gossiping, and eating our fair share of Sherbet. Can you imagine a hoard of adolescents descending on an ice cream shop after a long, arduous day in middle school? Gah!
Orange Sherbet sets right in the middle on the continuum of frozen treats. Ice cream is made with dairy and eggs, sherbet with dairy, and sorbet is dairy and egg-free. In this Sherbet recipe, I use coconut milk to make it dairy-free and to increase its overall deliciousness.
Orange Sherbet is so simple to make; it only requires six ingredients, an ice cream maker and a strong hand for juicing. It comes together with ease and is worth the wait. Even Rob was smitten; not an easy task.
Oh, and these vegan cake cones make the Sherbet experience even better. The crunchy texture against the creamy, orangey Sherbet is texturally tantalizing. I cannot even…
Thank you for coming out to Vanilla And Bean’s one year birthday celebration last week, for your kind words and encouragement.
Here’s to all things Spring. Have a beautiful weekend!
- 2 C Orange Juice fresh-squeezed Murcott Mandarins (482 g of juice). This will require 2-3 lbs of oranges (1 - 1.4 kg). Refrigerate the oranges overnight if possible.
- 1 Tbs Lemon Juice 4 g
- 1 C Granulated Evaporated Cane Juice Sugar 210 g
- 1/8 tsp Sea Salt 2 g
- 1/2 tsp Vanilla Extract I use Rodelle Organic, 4 g
- 1 1/2 C Coconut Milk, full fat, from a can, cold 385g (1 Can)
- 2 Tbs Orange Zest 2 small oranges (12 g)
- The night before making the sherbet, place the oranges and coconut milk in the refrigerator. Place the ice cream maker's freezer bowl in the freezer.
- In a high speed blender (or a food processor), blend the orange juice, lemon juice, sugar, salt, vanilla extract, and coconut milk until the sugar is dissolved. Strain into a large bowl. Add the orange zest. Stir.
- Refrigerate until mixture is 40F or less (I refrigerated mine overnight to reach appropriate temperature).
- Process mixture in an ice cream maker according to the manufacturer's directions. When finished, the sherbet will be like soft-serve (mine took 25 minutes).
- While the sherbet is processing, line a storage container with parchment paper and place in the freezer.
- Spoon the sherbet into the storage container making sure to redistribute the zest evenly as it tends to get stuck and clump up on the mixer attachment.
- Place a piece of parchment paper directly on the surface of the Sherbet and freeze until desired consistency. I freeze mine overnight, but a softer serve consistency can be enjoyed in about three hours.
- Serve in a bowl or cone.
- Store for up to two weeks in the covered container in the freezer.
Adapted from Alton Brown's Recipe.
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