blood orange sherbet

Blood Orange Sherbet 

 
2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges 

zest of one blood orange 

1/4 cup sugar (amount may vary depending on the sweetness of your oranges)
1 teaspoon vanilla extract
1 1/2 cups whole milk

 

In a medium bowl, whisk together juice, zest, sugar, vanilla, and milk. Chill until very cold, about 1 hour. Pour into an ice cream maker and freeze according to manufacturers instructions. Transfer to freezer-safe container and store in freezer.


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