The Best Homemade Orange Juice Sherbet

• hidangan: 4 servings

Bahan-bahan

1 quart 4 cups 100% orange juice

1/2 cup unsweetened yogurt (preferably full-fat Greek yogurt, coconut yogurt or cashew yogurt or heavy cream or coconut cream)

Pinch of sea salt

Optional toppings: toasted coconut

Arahan

Combine all ingredients and freeze in an ice cream maker according to the manufacturer's directions OR if you don't have an ice cream maker follow these directions:

Freeze the 100% orange juice in ice cube trays, preferably in 1-2 Tablespoon measurements.

Once frozen solid, remove the frozen orange juice cubes and place in a food processor with the yogurt and a pinch of salt. Start the food processor and process until the ice cubes are broken down a bit. Turn the machine off and scrape down the sides. Process again until it is creamy, like the consistency of sherbet. Serve immediately or store in the freezer for a few hours. It will freeze solid if you leave it in the freezer longer than that but you can break it up and re-blend it in the food processor.

Serve any way you like, but my family enjoys it with toasted coconut flakes, granola, cacao nibs or chocolate chips, berries, or chopped nuts.