I grew up on orange sherbet. This Orange Cardamom Sherbet is the version I actually crave now and my kids love it too. I use freshly squeezed navel oranges from the orchards in my town, steep a simple dairy base with cracked green cardamom and a little fresh ginger, finish with orange blossom water, then churn until soft and silky. The flavor is bright real citrus with a gentle floral lift and the texture stays scoopable from freezer to bowl. No fake color. No weird aftertaste. Just clean orange, soft spice, and that orange blossom aroma landing at the end.
What makes it different
• Navel oranges give clean sweet citrus that reads true
• Cracked cardamom pods add warm floral depth without taking over
• Orange blossom water goes in at the right moment so it smells amazing and never turns bitter
• Honey plus sugar balance sweetness and help the smooth set
• Full chill and strain deliver that scoopable finish everyone wants
Texture and diet notes
• Smooth creamy sherbet that scoops beautifully
• Egg free and gluten free
• Contains dairy
How I make it
I zest and juice real navel oranges. I warm milk, cream, sugar, honey, zest, cardamom, and a slice of fresh ginger. I take it off the heat and let it steep so the flavor builds without going harsh. I strain for a perfectly smooth base. I whisk that into the fresh orange juice with a touch of lemon juice. I add orange blossom water off heat so the aroma stays bright. Then I chill fully and churn in an ice cream maker. Pack into a cold container and freeze until scoop ready.
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#OrangeSherbet #Cardamom #OrangeBlossom #NavelOranges #SherbetRecipe #HomemadeIceCream #EggFreeDessert #GlutenFreeDessert #CitrusDessert #IceCreamMaker #OrangeDessert
Good morning. It’s Sunday and I’m finally recovering from a week of strep. Let me just say I’m done sipping warm broth in the middle of summer. I’m trading my soup spoon in for a scoop of sherbet. This is bright, floral, and just the right amount of creaminess to make it feel indulgent. It’s got freshsqueezed orange juice, cardamom, and a little honey glaze that’ll make you forget you were even sick. And hey, with all this vitamin C, I’m basically building my immune system one scoop at a time. So, let’s make this orange cardamom sugar. First up is the orange juice. Now, this recipe only calls for about 2 cups of orange juice, but I’m going to juice an entire 25 lb bag of oranges because moderation has never really been my strong suit. But when you live in the middle of an orange orchard, they’re basically falling off of the trees and rolling into your kitchen. And honestly, free flowing orange juice for the next couple of days if it’ll last that long. Zero complaints here. Now, you don’t have to use fresh squeezed orange juice, but why wouldn’t you? Storebought is gross. Do you want gross sherbet? I didn’t think so. Juicing is not rocket science, but peeling 25 lb of oranges left my fingers with acid burns. Towards the end, I was cutting off the peels. Why didn’t I just start that way? The gallon and a half of orange juice I got out of it, though was so worth it in the end. Now, let’s infuse the milk and cream. We’re going to give it a little personality with some orange zest, cardamom, and ginger. And suddenly, it’s going to start acting like the star of the show. Heavy cream sets the stage, followed by whole milk, granulated sugar, and a drizzle of honey for a floral rounded note. Orange zest joins the party. Then slightly crack open a few green cardamom pods and drop them in with a slice of fresh ginger and a pinch of salt. Give it a quick stir before we head to the stove to heat it up. Gentle mixing over the stove. Once hot, not boiling. Then off it comes, ready to steep. While the flavors mingle, measure out that fresh orange juice you work so hard to get. Add in the lemon juice and set aside to chill. Once the base is steeped, strain out the aromatics for a perfectly smooth mix. All right, let’s churn this. This is the part where all of our prep finally turns into something that actually looks like sherbet. We’re going to pour it all in, flip the switch, and let the machine do its thing. While I pretend that this counts as patience. Off comes the lid from the chilled fragrant base, and it flows into the orange juice mixture in a swirl that’s almost too pretty to touch. A gentle mix and into the ice cream maker. But wait, orange blossom water. I almost forgot, but just in time for that floral kiss, she’s making it in. Give her another stir, and the pieces start snapping together before she heads off to churn. The soft sherbet is scooped into this container with the lid on and off to chill. But hours later, magic. The lid lifts to reveal perfectly frozen sherbet. A generous scoop drops into the cup. And a couple more. And honestly, what a beauty. Who knew orange cardamom sherbet was exactly what the doctor ordered? It’s bright, creamy, and just exotic enough to feel fancy without trying too hard. I’ll be over here with my scoop or three. Boosting my immunity and pretending that strep throat was just a plot twist to get me here. See you next Sunday.
1 Comment
Omg this is the bestttttttttt freshest, perfectly sunshiny orange sherbet ever!!! The cardamom is a so subtle and makes the orange flav pop even more !!!