1Combine 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.
2Once chilled, whisk the orange juice mixture, yogurt, cream, orange zest and vanilla together.
3Select the pre-cool function.
4Once precooled, pour the orange mixture into the ice cream bowl.
5Set the ice cream maker to manual setting for 50 minutes. Press start to churn.
6Once 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.
7Scoop into bowls and serve sprinkled with orange zest.
8Store 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.