- 2 cups orange juice (freshly squeezed or store-bought)
- 1 can (14 ounces) sweetened condensed milk
- Optional: orange zest or orange slices for garnish
- Ensure that the orange juice is cooled down before starting the recipe.
- In a large bowl, combine the orange juice and sweetened condensed milk.
- Use an electric mixer or a paddle attachment to blend the mixture thoroughly until smooth and well combined.
- For an extra burst of orange flavor, consider adding a teaspoon of orange zest to the mixture. Mix it in well.
- Pour the blended mixture into a freezer-safe bowl or loaf pan. Make sure the container has enough space to accommodate the mixture while allowing room for expansion.
- Cover the container with a lid or plastic wrap to prevent ice crystals from forming on the surface. Place the container in the freezer.
- Allow the sorbet mixture to freeze and solidify for at least 6 hours, or preferably overnight.
- When you’re ready to enjoy your homemade orange sherbet, remove the container from the freezer and let it sit at room temperature for a few minutes. This will soften the sorbet slightly, making it easier to scoop.
- Scoop the orange sherbet into bowls or cones for serving.
- If you’d like, you can enhance the presentation by garnishing the sherbet with a sprinkle of orange zest or a slice of fresh orange.
- Indulge in the creamy, refreshing goodness of your homemade two-ingredient orange sherbet!
Note: Over time, sorbet can become quite firm in the freezer. If it’s too solid to scoop, you can let it sit at room temperature for a brief period to soften. Alternatively, you can place the sorbet in the refrigerator for about 10 to 15 minutes to make it easier to serve.