Sherbet is delicious. And, for the purposes of eating better, it’s great because fruit is the main ingredient, and fruit is so naturally sweet that it requires very little sweetener added! It’s really pretty much a guilt free dessert.
This particular sherbet is something I love to make when I have a cold, especially a sore throat. Not only does it feel nice a soothing, but the combination of orange and pineapple juice is an immune booster powerhouse. I grew up drinking a combination of orange and pineapple juice when I was sick, so this is basically the same thing – just frozen!
My sherbet is a little different from most recipes you see out there because I use much less dairy. I do this because I like more of the fruit flavor to shine through – and therefore less sweetener to be added. Technically, sherbet is supposed to use milk, not cream, but I use half cream and half milk so that I can still have enough cream content to make it creamy, but use much more fruity goodness! It works out great.
The most obvious thing you have to do is juice oranges. Lots and lots of oranges. How good your sherbet is directly depends on how good your fruit is! So use good, sweet oranges, not bland tasteless ones!
You want 4 cups of juice. As you juice – DON’T THROW AWAY THE PULP! Keep the pulp and include it in with the juice. Not only does this mean that you have to use fewer oranges, but the pulp is full of really good health-boosting stuff, not just the juice. Combining the two is a great idea especially when you’re trying to fight off sickness. Don’t worry – we’re going to blend it all smooth so you’ll never know the pulp was there.
Pour the juice into a blender and add in 1 cup of pineapple juice and half a cup of honey. If you have it, also add in 2 tsp of tapioca starch. This isn’t strictly necessary so if you don’t have any, no worries. But it helps make a smooth consistency so if you have it use it.
You’ll see in the picture that the pulp rises to the top.
Blend away on the highest speed until the pulp is completely blended in and is no longer visible. Pour it into your ice cream maker and add in one cup of whole milk and one cup of heavy cream.
Taste the mix. If necessary, add in some liquid Stevia extract. Whether you need this or not completely depends on how sweet your oranges were. For this batch I added in 20 drops of my Trader Joe’s brand stevia drops, but other times I haven’t needed any. So it’s important to taste to know!
Make it according to the ice cream maker instructions. Wait impatiently for it to be done.
Then rejoice! Because your totally delicious, creamy, throat-soothing, immune boosting, healthy treat is done! Dish yourself some and scarf it down.
- 4 cups orange juice from fresh sweet oranges, pulp included
- 1 cup pineapple juice
- ¼ cup honey
- 2 tsp tapioca starch (optional - makes a smoother texture)
- 1 cup heavy cream
- 1 cup whole milk
- liquid stevia extract if necessary to boost sweetness
- Use only good sweet oranges. Sherbet is only as good as the fruit that you use!
- Combine the orange juice and pulp, pineapple juice, honey, and tapioca starch in a blender and blend on the highest speed until it's completely smooth with no pulp visible.
- Pour the juice into your ice cream maker along with the milk and cream.
- Taste for sweetness. How sweet your oranges are will depend on whether you need to make it sweeter or not. If the sweetness needs to be boosted add in some drops of liquid stevia extract until it's as you want it.
- Make according to the ice cream maker's instructions.
- Store left-overs (if you have any!) in an airtight container in the freezer.