Homemade Orange Sherbet

1/2 cup cane sugar
1 teaspoon vanilla extract
2 tablespoons finely grated orange zest, divided
1/2 teaspoon sea salt
2 cups freshly squeezed orange juice, about 2 pounds
1 tablespoon lemon juice
1 1/2 cups whole milk

1. In the jar of a blender, add the sugar, vanilla extract, 1 tablespoons orange zest, salt, orange juice and lemon juice. Pulse until the sugar is dissolved, about 30 seconds. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl with plastic wrap and place it in the refrigerator until very cold, about 2 hours.

2. Pour the mixture into a an ice cream maker and proceed according to the directions of your ice cream maker, or until it reaches the consistency of soft serve. Add the reserved 1 tablespoon orange zest.

3. Transfer the sherbet to a freezer safe container and place in the freezer until very firm, about 3-4 hours or ideally overnight.

4. Serve it in a bowl, in a cone, or my favorite way, in a glass with orange cream soda poured over it. Yum.

Recipe tweaked from Alton Brown

Yields 1 quart