Creamy Orange Sherbet with Lemon

What you need

• 475 ml (2 cups) orange juice, freshly squeezed and strained
• 200 g (1 cup) granulated sugar
• 2 tsp orange zest, finely grated
• 1 tbsp lemon juice
• 1 pinch salt
• 240 ml (1 cup) whole milk, cold
• 120 ml (1/2 cup) heavy cream, cold

Method

Restated from the original video

1. 1

   Chill the freezer bowl of the ice cream maker as its maker directs, usually overnight.

2. 2

   Put the orange juice, sugar, zest, lemon juice and salt in a blender or food processor.

3. 3

   Blend until the sugar has fully dissolved, about 1 min.

4. 4

   Pour the mixture into a large bowl.

5. 5

   Whisk in the cold milk and cream. A slightly thick texture is normal; the acid firms the dairy a little.

6. 6

   Cover and refrigerate until very cold, at least 1 hour.

7. 7

   Churn in the ice cream maker until it looks like soft-serve, 20-25 min.

8. 8

   Scrape into a lidded freezer container and press a sheet of baking paper on the surface.

9. 9

   Freeze until firm enough to scoop, 3-4 hours.

10. 10

    Leave at room temperature for 5 min before scooping.

Imported from coffeeandcrumpets.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.