Sherbet

1 gallon servings Prep: 20 m Cook: 10 m Total: 3 h 30 m Intermediate
Be the first to rate!
Sherbet
A natural, refreshing homemade sherbet with citrus and apricot nectar. This frozen dessert combines fresh orange and lemon juice with cream for a smooth, fruity treat perfect for hot Louisiana summers.

Ingredients

1 gallon servings
  • 4 cups sugar
  • 1 cup flour
  • 1 tsp salt
  • 4 cups boiling water
  • 1 pint half and half cream
  • juice of three oranges
  • juice of three lemons
  • 1 (32 oz) can apricot nectar

Step-by-Step Instructions

  1. Mix well the sugar, flour, and salt in a large bowl. Add the boiling water and mix until smooth. Allow to cool to room temperature, about 1-2 hours.
  2. Once cooled, add the half and half cream along with the juice of the oranges and lemons. Stir until well combined.
  3. Add enough apricot nectar to fill a one-gallon ice cream freezer (approximately the full 32 oz can).
  4. Pour mixture into ice cream freezer and freeze according to manufacturer’s instructions, usually 20-30 minutes until thickened and frozen.
  5. Serve immediately for soft-serve texture, or transfer to freezer containers and freeze until firm for scoopable sherbet.

Common Problems and Solutions

Q: Why do I need flour in sherbet?

A: The flour acts as a stabilizer and thickener, creating a smoother, creamier texture and preventing ice crystals from forming. Make sure to mix it thoroughly with the sugar before adding the boiling water to prevent lumps.

Q: Can I use store-bought juice instead of fresh?

A: Fresh-squeezed citrus juice gives the best flavor, but you can use store-bought 100% juice in a pinch. You'll need about 1 cup orange juice and 1/2 cup lemon juice total.

Q: How long will this keep in the freezer?

A: Homemade sherbet is best within 1-2 weeks. After that, ice crystals may form and texture can become grainy. Store in an airtight container.

Tips and Techniques

Make sure the sugar-flour mixture is completely cooled before adding the cream and citrus juice, or the cream may curdle. The mixture should be cold to the touch before freezing for best results.

Ingredient Substitutions

  • apricot nectar: peach nectar or mango nectar
  • half and half cream: whole milk for lighter sherbet, or heavy cream for richer texture
  • fresh orange and lemon juice: 1 cup orange juice and 1/2 cup lemon juice from concentrate

Equipment Needed

  • 1-gallon ice cream freezer (electric or hand-crank)
  • Large mixing bowl
  • Whisk or wooden spoon
  • Citrus juicer or reamer
  • Freezer-safe containers for storage

Historical Context

Homemade frozen desserts were essential before air conditioning in the hot Louisiana climate. Ice cream socials and sherbet-making were popular summer social activities, with families taking turns cranking the ice cream freezer.