Dr. Pat’s RecipeBox: Homemade Orange Sherbet

“Necessity is the mother of invention.”  Plato, Greek author and philosopher

Last week I came home from the store only to discover that I had bought a gallon of whole milk instead of nonfat. I knew my son wouldn’t drink it, so I figured I would just use it in cooking or baking…

So I made Dutch Baby for breakfast the next morning. It was delicious, but it hardly made a dent in our surplus. What else could I make with whole milk?

Homemade orange sherbet! Since it is made with milk, it has only a fraction of the fat and calories of ice cream.  My blender has an ice cream maker attachment that I almost never use, so it was time to dust it off. In less time than a trip to the grocery store, I made this yummy treat…

Homemade Orange Sherbet

3 cups whole milk
¾ cup orange juice concentrate (half of a 12 oz. can)
1 cup water
¾ cup sugar
¼ teaspoon pure orange extract, optional

Combine the ingredients in the ice cream canister and stir until the sugar is dissolved.  Freeze according to the directions for your ice cream maker. Makes 1 quart.

And for those of you without home ice cream makers, the Play and Freeze ball looks like fun! Or make an orange smoothie instead… ¾ cup whole milk, 1 cup crushed ice, 2 heaping tablespoons orange juice concentrate (undiluted), 1 teaspoon sugar. Mix in blender. 

My homemade orange sherbet is an easy, low fat dessert that is as fun to make as it is to eat….well, maybe a bit more fun to eat!  I made an extra batch to bring to the office…it was a hit! Thanks, Plato.