Creamy homemade orange sherbet, using fresh squeezed orange juice. A refreshing frozen Summer dessert!

Creamy homemade orange sherbet recipe from @bakedbyrachel

Who else is counting down the weeks or days until school starts back up? I’ve had a nice Summer break but I’m definitely ready for school to start back up. A mere three weeks, roughly, until school starts up again here. And the kids are excited too, so that’s a plus! It’ll be good for everyone! When does school start in your area?

I’ve gone overboard in previous years with supplies when they were on sale, so I’m pretty sure we’re set for this year. I’m sure I’ll splurge on some supplies anyway when the deals are amazing…75% at Target. Yeah, I can wait for that. That’s how I managed to end up with a giant stack of lined paper that isn’t anywhere near dwindling yet. Unfortunately new lunch bags and a backpack were needed. How is it that kids manage to ruin lunch bags in a single year? Hopefully the new ones last a little longer.

Creamy homemade orange sherbet recipe from @bakedbyrachel

And even though Summer break is coming to an end, that doesn’t mean delicious ice cream flavors are over. Because… ice cream is an every season treat!

Growing up I always loved getting orange sherbet from the local ice cream stands, in a cone and totally covered in chocolate sprinkles. Pretty much like THIS. One of my favorites, so I had to recreate it at home.

A simple homemade creamy orange sherbet ice cream made with freshly squeezed orange juice and topped off with a few chocolate sprinkles for memory sake. If you love orange flavored treats as much as I do, then you’ll love this homemade orange sherbet! Easy to make and delicious to eat!

Creamy homemade orange sherbet recipe from @bakedbyrachel

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Orange Sherbet

Prep Time: 15 minutes
Total Time: 1 day
Yield: 4 plus
Creamy homemade fresh orange sherbet. A refreshing frozen Summer dessert.


  • 3/4 C granulated sugar
  • 2 C orange juice
  • Zest of 1 orange
  • 1/4 tsp salt
  • 2 C whole milk


  • In a medium bowl, whisk sugar and salt into orange juice until dissolved. Mix in zest and whole milk. Cover and transfer to the refrigerator until thoroughly chilled.
  • Churn according to manufacturer's directions. Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight. Allow sherbet to sit out for 5-10 minutes before scooping.


Recipe serves roughly 4-6, yields 1 quart.
*For fresh juice, 6-8 medium oranges will yield 2 cups of juice.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American