I remember being so frustrated/perplexed when my parents would get out of kick of my use of the word SHERBERT instead of sherBET when I was little. It took me years to figure it out and when I did, I noticed that I wasn’t the only person who said it that way. Sherbet like it’s a sure bet instead of sure, Burt. Oof.
I had a lot of sherbet when I was growing up. I’m not sure why. I think it was something my grandma always had in her freezer and when we went out for ice cream, the color behind the glass at the store was like a DING DING DING, GET ME. Orange was my favorite flavor and I think it had to do with the time I had an Orange Julius with my friend Angela once at the mall when we weren’t supervised by adults. I chased that creamsicle high for the rest of my childhood. So simple/so good.
I was delighted to find this recipe in the Sunset Magazine because I had too many tangerines taking up real estate on my kitchen counter this week and an empty spot in our freezer waiting to be filled with a frozen treat. This sherbet is SUPER flavorful, very light & refreshing and a snap to pull together. If you decide to put a little splash of alcohol on top, we’d be fast friends.