Creamsicle Sherbet

Instructions

• 1

  Combine ¾ cup (6 fl oz) of the orange juice and sugar in a small saucepan over medium heat. Stir for 2-3 minutes until the sugar dissolves. Remove from heat and allow to cool. Add the remaining orange juice to the mixture. Pour into a measuring cup and refrigerate 2 hours or until cold.

• 2

  Once chilled, whisk the orange juice mixture, yogurt, cream, orange zest and vanilla together.

• 3

  Select the pre-cool function.

• 4

  Once precooled, pour the orange mixture into the ice cream bowl.

• 5

  Set the ice cream maker to manual setting for 50 minutes. Press start to churn.

• 6

  Once the sherbet is frozen transfer to a freezer-safe container, just large enough to contain the sherbet. Freeze for 4 hours or overnight for firmer sherbet.

• 7

  Scoop into bowls and serve sprinkled with orange zest.

• 8

  Store sherbet in the freezer for up to 2 weeks. The sherbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.