Three Ingredient Orange Sherbert

Yes, you heard me–3 ingredients!! 3 ingredients I typically don’t like by themselves, but good grief, when they marry up in an ice cream maker, it’s divine!

Here’s the backstory on this recipe. My dad is an ice cream fanatic. He eats it just about everyday. Blue Belle. Vanilla. Daily. So when he told me that my Aunt Jeanette makes the most incredible tasting orange sherbert and it was just about the best stuff he’s ever had, I paid attention. He started telling me about it months ago. He takes care of my aunt’s yard and when he’s done, she serves him up a bowl or two or three to beat the heat down there in south Mississippi.

Last week when I was home in Hattiesburg, we had a big get together for my aunt’s birthday. We all had our appointed dishes to bring (mom and I made potato salad and deviled eggs–I’ll share those recipes soon because I love ’em!) Aunt Jeanette was doing most of the food even though it was her birthday. She is a fantastic cook! She and my uncle had many restaurants throughout their careers and she also had a gourmet kitchen store. I went with Aunt Jeanette the day before the party to get the groceries and she told me she was going to make the famous sherbert that I had been hearing about ad nauseam. It was when I was helping her check off the items on her list that I saw the ingredients for this concoction and couldn’t believe that three little ingredients make something that my ice cream/frozen treat connoisseur of a dad can’t stop talking about.

So come Saturday night after dinner, when my aunt got up to head to the freezer for the sherbert, I was right behind her. The long wait was about to be over. She served me up a bowl and I dove in. Daddy was right! This stuff is ridiculously good!! I ran into the living room and asked Aunt Jeanette where the recipe came from and she said it is so old and that we used to have it when we were kids and we all lived next door to each other. Now that’s been a long time ago….at least 20 years…wink, wink, nod, nod…maybe a skosh more 🙂

I came home to Nashville and immediately hit the grocery store to buy the ingredients–all THREE of them. Whew. It was tiring, but I managed to pop all three into my Cuisinart ice maker and in about 15 or 20 minutes, I was able to relive the sherbert nirvana of last Saturday night. Boy, do we know how to party in south Mississippi!!

Give this a try this Labor Day weekend. This may be all over the web by now, so if you’ve seen it and wondered if it’s good, take my word. My husband Charlie had two bowls tonight…and so did I. My aunt makes hers in a traditional ice cream maker and layers the ice with rock salt. My Cuisinart ice cream maker worked this up like a champ.

So while it’s still hotter than the blazes in a lot of the country this Labor Day weekend, cool off with the easiest and tastiest frozen treat you’ll ever make!

Enjoy the Labor Day Weekend everyone and thank you, Aunt Jeanette for always cooking up something good!!

**I haven’t made it with diet orange soda, but give it a try if you’re trying to cut down on carbs.

Three Ingredient Orange Sherbert

Ingredients:

1 (14 ounce) can sweetened condensed milk 1 (20 ounce) can crushed pineapple, undrained

1 (2 litter) bottle orange soda (I buy Crush)

Directions:

Chill all three ingredients in the fridge. When ready to make, mix together the first two ingredients in a large bowl with a pour spout and gently pour in soda. Stir to blend and immediately pour into the cylinder of an ice cream maker. Process with ice and salt and per the unit’s instructions until frozen and creamy.

If freezing in a countertop ice cream maker (I use Cuisinart’s), pour amount of mixture indicated by ice cream maker’s instructions into the container (I fill my Cuisinart container to about 1/2 to 1/4 inch or so from the top, making sure the container has been stored in the freezer for at least 24 hours). Run ice cream maker for about 15 or 20 minutes or until mixture is a soft serve consistency. Depending on size of container, this recipe will make at least two batches…probably close to three. Cover remaining mixture tightly and refrigerate.

Note: the sherbert will be a soft serve consistency straight out of the countertop unit. If a firmer consistency is desired, remove sherbert from freezer container, place in an air tight container, and freeze for at least 2 hours–if not more.