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Sunshine Sherbet

 Sunshine Sherbet
Meet the Cook: Together, my mother and I "invented" this recipe. Warm, humid evenings in Georgia, where I grew up, were all the inspiration we needed! It became a favorite part of gatherings with family and friends. After I got married, my boys and their pals would all be there when the sherbet left the freezer. My husband and I have six children, 31 and 13, and four grandchildren. -Barbara
16 ServingsPrep: 30 min. Process: 20 min./batch + freezing


  • 2 cups milk
  • 1-1/2 cups water
  • 2 cups sugar
  • 2 cups heavy whipping cream
  • 1-1/2 cups orange juice
  • 1 can (12 ounces) evaporated milk
  • 1/3 cup lemon juice
  • 2 teaspoons grated orange peel
  • 8 drops red food coloring, optional
  • 1/2 teaspoon yellow food coloring, optional


  • In a large saucepan, combine the milk, water and sugar. Bring to a
  • boil over medium heat; reduce heat. Cook and stir over medium heat
  • for 4-5 minutes or until thickened. Remove from the heat; cool
  • slightly. Stir in the cream, orange juice, evaporated milk, lemon
  • juice, orange peel and food coloring if desired. Refrigerate until
  • chilled.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. Refrigerate remaining mixture
  • until ready to freeze. Transfer to a freezer container; freeze until
  • firm.
  • Yield: about 2 quarts.

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Sunshine Sherbet (continued)

Nutritional Facts: 1 serving (1/2 cup) equals 260 calories, 14 g fat (9 g saturated fat), 52 mg cholesterol, 49 mg sodium, 32 g carbohydrate, trace fiber, 3 g protein.