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Orange Cardamom Sherbet Recipe - That Sunday Morning Bake Show Recipe Card

Orange Cardamom Sherbet Recipe

Bright fresh orange with floral cardamom and a whisper of orange blossom water. Smooth sherbet texture that scoops clean and feels refreshing.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings: 1 quart
Course: Dessert
Cuisine: citrus dessert
Calories: 1527
Ingredients Equipment Method Video Notes

Ingredients
  

Base
  • 480 ml fresh squeezed orange juice 2 cups, 6-7 oranges
  • 240 ml whole milk 1 cup
  • 180 ml heavy cream 3/4 cup
  • 75 g granulated sugar 1/3 cup
  • 2 tbsp lemon juice
  • 5 g orange zest 1-2 oranges
  • 8 green cardamom pods slightly cracked
  • 5 g fresh ginger 1 thin slice
  • 1/2 tsp sea salt
  • 1/2 tsp orange blossom water more to taste
Optional Honey Swirl
  • 60 g honey
  • 2 tbsp water
  • 1/4 tsp orange blossom water

Equipment

  • Ice Cream Maker
  • Citrus juicer
  • Fine mesh strainer

Method
 

Infuse the milk
  1. In a saucepan, combine milk, cream, sugar, honey, orange zest, cracked cardamom pods, ginger, and salt.
  2. Heat gently until steaming, stirring to dissolve the sugar.
  3. Remove from heat, cover, and steep 15 to 20 minutes.
  4. Strain out the zest, pods, and ginger. Chill until fully cold.
Prepare the orange base
  1. In a large bowl, whisk together orange juice and lemon juice.
  2. Stir in the chilled infusion.
  3. Add orange blossom water and whisk to combine.
  4. Taste and adjust. If it needs a touch more sweetness, whisk in a spoon of honey.
Churn
  1. Pour into your ice cream maker and churn until thick and creamy.
Honey swirl optional
  1. In a small pan, warm honey and water until fluid.
  2. Remove from heat. Stir in orange blossom water and cool until just warm.
  3. As you transfer sherbet to a container, drizzle the syrup in thin ribbons for a marbled effect.
Freeze
  1. Press parchment or wax paper onto the surface and cover.
  2. Freeze 4 hours or until scoopable.

Video

Notes

  • Storage: Press parchment on the surface and keep covered. Best texture for about two weeks.
  • Softer set: For a plusher scoop, whisk in an extra spoon of honey before churning.
  • No machine method: Freeze the base in a shallow pan and whisk every 30 minutes until thick, then every 15 minutes until scoopable.
  • Dairy free option: Swap milk and cream for a rich coconut milk blend. Flavor will lean toward coconut.
  • Citrus tips: Use oranges that feel heavy for their size. Zest only the orange layer to avoid bitter pith.
  • Spice control: Start with 6 pods for subtle warmth. Go to 8 for a bolder note. Orange blossom water is potent, so start low and taste.