Orange sherbet reminds me of my childhood.  Actually, it reminds me of eating “pushups” after school on a hot day.  So when the weather finally turned to summer I decided it was time to make a big girl version of my old favorite.  I found this recipe from Alton Brown which was both simple and delicious.  Insanely refreshing on a hot day……just made a few tweaks for my taste.

Orange Sherbet 

5 ounces sugar

1 1/2 tablespoons finely grated orange zest

1/4 teaspoon Kosher salt

2 cups freshly squeezed Orange Juice ( I used tangerine juice because its a got a bit more bit)

1 tablespoon freshly squeezed lemon juice

1 teaspoon vanilla extract

1 1/2 cups very cold whole milk

In a bow of a food processor combine all of the ingredients except the milk and process untill the sugar is dissolved, approximately 1 minute.  Transfer the mixture to a mixing bowl and whisk in the milk.  Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.  I garnished mine with peach colored nasturtiums from the garden.

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream.  Serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.