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Sunshine Sherbet

Total Time

Prep: 30 min. Process: 20 min./batch + freezing

Makes

about 2 quarts

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

Ingredients

  • 2 cups whole 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 zest
  • 8 drops red food coloring, optional
  • 1/2 teaspoon yellow food coloring, optional

Directions

  1. 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 zest and food coloring if desired. Refrigerate until chilled.
  2. 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.

Nutrition Facts

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

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