Sunshine Sherbet Recipe

3.5 3 4
Sunshine Sherbet Recipe
Sunshine Sherbet Recipe photo by Taste of Home
Publisher Photo

Sunshine Sherbet Recipe

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3.5 3 4
Publisher Photo
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 Looney, Fort Knox, Kentucky
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min./batch + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min./batch + freezing

Ingredients

  • 2 cups sugar
  • 1-1/2 cups water
  • 2 cups milk
  • 2 cups 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

Directions

In a saucepan over medium heat, bring sugar and water to a boil; boil for 5 minutes. Cool completely. Add remaining ingredients; mix well. Pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Remove from freezer 10 minutes before serving. Yield: about 2 quarts.
Originally published as Sunshine Sherbet in Country Woman May/June 1997, p29

Nutritional Facts

1/2 cup: 260 calories, 14g fat (9g saturated fat), 52mg cholesterol, 49mg sodium, 32g carbohydrate (31g sugars, 0 fiber), 3g protein.

  • 2 cups sugar
  • 1-1/2 cups water
  • 2 cups milk
  • 2 cups 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
  1. In a saucepan over medium heat, bring sugar and water to a boil; boil for 5 minutes. Cool completely. Add remaining ingredients; mix well. Pour into the cylinder of an ice cream freezer; freeze according to manufacturer's directions. Remove from freezer 10 minutes before serving. Yield: about 2 quarts.
Originally published as Sunshine Sherbet in Country Woman May/June 1997, p29

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vewebber58 User ID: 998755 267478
Reviewed May. 30, 2017

"This is absolutely delicious sherbet! I don't know why someone who hasn't even tried it is rating it when they have no idea what it tastes like. I discovered the recipe in a TOH magazine a number of years ago and have been making it ever since. I crave it in the summertime!"

MY REVIEW
ReneeK352 User ID: 1080514 47936
Reviewed Jun. 6, 2013

"Love the sweetness of fruit in ice cream! BTW, the other person submitting a review was wrong: sherbet is basically like ice cream but uses fruit juices, sometimes sweetened, as the flavor base. Sorbet and gelato do not contain dairy products!"

MY REVIEW
hotpots User ID: 2899444 45518
Reviewed Feb. 6, 2013

"In case yiou don't know,sherbet does not have heavy cream in it,just milk,sugar and fruit juice. it shouild not be called sherbet."

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