Description
This easy homemade orange sherbet offers a bright, creamy, and refreshing escape with a combination of fresh orange juice and a subtle saffron-honey swirl. It’s a fantastic family-friendly dessert perfect for a warm day.
Ingredients
Scale
- 700 ml (3 cups) freshly squeezed orange juice (from 6–8 medium oranges)
- 200 g (1 cup) granulated sugar
- 240 ml (1 cup) water
- 120 ml (1/2 cup) whole milk
- 1 tablespoon finely grated orange zest (avoid white pith)
- 60 ml (1/4 cup) honey
- 1/4 teaspoon saffron threads
- 1 tablespoon hot water
- Extra finely grated orange zest, for garnish
- A few delicate saffron threads, for garnish
Instructions
- Prepare Saffron Swirl: Combine saffron threads and 1 tablespoon hot water; let steep for 10-15 minutes to bloom. Stir in the honey until thoroughly combined and set aside to cool.
- Make Sugar Syrup: Heat granulated sugar and 240 ml water in a medium saucepan, stirring constantly until the sugar dissolves completely. Remove from heat, let cool to room temperature, and chill thoroughly in the refrigerator for at least 1 hour.
- Combine Sherbet Base: Whisk together the chilled sugar syrup, freshly squeezed orange juice, 120 ml whole milk, and 1 tablespoon orange zest in a large bowl. Ensure all ingredients are very cold before proceeding.
- Churn Sherbet: Pour the cold base mixture into an ice cream maker bowl and churn according to manufacturer instructions for 20-25 minutes, until the mixture reaches a soft-serve consistency.
- Layer Swirl: During the last 5 minutes of churning, or as you transfer the sherbet to a freezer-safe container, slowly drizzle half of the cooled saffron-honey swirl into the mixture. Gently swirl with a spoon to create ribbons, then add the remaining swirl on top in a similar manner.
- Freeze and Set: Cover the container tightly and freeze for 4-6 hours, or until the sherbet is firm enough for scooping.
- Serve and Garnish: Scoop the sherbet into chilled bowls. Garnish each serving with fresh, finely grated orange zest and 2-3 delicate saffron threads for an elegant visual accent and aromatic brightness.
Notes
To achieve a creamy texture, ensure all ingredients, including the base mixture, are thoroughly chilled before churning. Store homemade sherbet in an airtight container for up to 2 weeks; for easy scooping, take it out of the freezer for 5-10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Churning
- Cuisine: General
Nutrition
- Serving Size: 1/2 cup
- Calories: 130 kcal
- Sugar: 33 g
- Sodium: 15 mg
- Fat: 0.5 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 1 mg
Keywords: orange, sherbet, saffron, honey, frozen dessert, summer dessert, ice cream maker, refreshing