Go Back
–+ servings
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.
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 1 quart
Calories: 1527kcal

Equipment

  • Ice Cream Maker
  • Citrus juicer
  • Fine mesh strainer

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

Instructions

Infuse the milk

  • In a saucepan, combine milk, cream, sugar, honey, orange zest, cracked cardamom pods, ginger, and salt.
  • Heat gently until steaming, stirring to dissolve the sugar.
  • Remove from heat, cover, and steep 15 to 20 minutes.
  • Strain out the zest, pods, and ginger. Chill until fully cold.

Prepare the orange base

  • In a large bowl, whisk together orange juice and lemon juice.
  • Stir in the chilled infusion.
  • Add orange blossom water and whisk to combine.
  • Taste and adjust. If it needs a touch more sweetness, whisk in a spoon of honey.

Churn

  • Pour into your ice cream maker and churn until thick and creamy.

Honey swirl optional

  • In a small pan, warm honey and water until fluid.
  • Remove from heat. Stir in orange blossom water and cool until just warm.
  • As you transfer sherbet to a container, drizzle the syrup in thin ribbons for a marbled effect.

Freeze

  • Press parchment or wax paper onto the surface and cover.
  • 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.

Nutrition

Serving: 135g | Calories: 1527kcal | Carbohydrates: 208g | Protein: 19g | Fat: 76g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 234mg | Sodium: 1319mg | Potassium: 1824mg | Fiber: 6g | Sugar: 184g | Vitamin A: 4092IU | Vitamin C: 275mg | Calcium: 557mg | Iron: 4mg
Tried this recipe?Let us know how it was!