Today’s frozen recipe comes from Alton Brown. To be quite honest, I don’t really like Alton. He is a bit too hyper and ADD for me to watch for 30 minutes straight. One night, for some crazy reason, we settled on watching his show. Thankfully for you, it was an episode about oranges. Thus last night, I made low fat orange sherbet!
This recipe seems to have a pretty simple ingredient list but it ended up being pretty labor intensive.
I started out juicing all of my oranges. Luckily, when Rusty and I got married, we were gifted a Cuisinart juicer. It is a lifesaver when it comes to recipes that call for large quantities of fresh juice. Other than those times…it sits in our cabinet.
After juicing the oranges I start working on the orange zest. There are 2 different methods for zesting. On the left, you will see the bigger zester. It turns the orange rind into a consistent, long strand of orange. I love to use this tool if I am garnishing. On the right you have the micro planer. This makes a very fine zest. I ended up using a combination of both for this recipe.
After everything is all mixed together, you stick the mix into the freezer for about 30 minutes. Once thoroughly chilled, pour the mix into your ice cream machine!!!!!
In about 30 minutes you will have a nice soft serve style sherbet.
If you put the soft serve in the freezer for an hour you will have sherbet that is a bit more formed. I topped this version with a little melted chocolate…very Kath (if it were coconut butter).
The sherbet was delicious! Very fruity but not overwhelming. Even though I used low fat milks, the sherbet had a very creamy, rich texture and flavor. Next time I will probably not use the large zest. It had a nice visual effect but when you bit into it, it was almost like hair got stuck in the sherbet :(
Taste: Seconds Please!
Waist: Tighten your belt a notch….this was only 95 calories for the half cup serving, and very satisfying!
Light Orange Sherbet
¼ cup sugar
¾ cup Splenda
2 cups fresh squeezed orange juice, about 3 lbs of oranges
1 ½ tbsp orange zest
Juice from ½ a lemon
1 tsp vanilla
½ cup 2% milk
1 cup skim milk
In a food processor blend together the first 6 ingredients. Gently whisk in milk. Return mix to freezer for approximately 30 minutes. Pour chilled mixture into ice cream machine and let it mix for 30 minutes. Either serve straight out of the mixer or pour sherbet into a shallow, air tight container and chill for 2+ hours until desired consistency is reached.
Makes approximately 1 quart.