Orange Vanilla Sherbet

• 1 cup granulated sugar
• 2 tablespoons orange zest
• Pinch of salt
• Seeds from 1 vanilla bean
• 3 cups freshly squeezed orange juice
• 1/4 cup freshly squeezed lemon juice
• 1 cup heavy whipping cream
• 3 tablespoons (1 shot) triple sec (optional)

1. In the bowl of a food processor, combine sugar, orange zest, vanilla seeds, and salt. Pulse until the orange zest and vanilla are completely incorporated and the sugar is damp and sandy.
2. Turn on the processor and open the feed tube. With the motor running, stream in the orange juice and lemon juice. Continue processing for about 1 minute, or until the sugar is completely dissolved.
3. Strain the sherbet mixture through a fine mesh strainer into a bowl or large measuring cup, and stir in cream and triple sec (if using). Cover the bowl with plastic wrap and refrigerate for 1-2 hours, or until the mixture is thoroughly chilled.
4. Once the sherbet base is chilled, freeze it in an ice cream machine according to the manufacturer's instructions. Serve immediately for a soft-serve effect, or scrape the frozen sherbet into an airtight container and freeze for 4-6 hours, or until it's firm but scoopable.
5. To store the sherbet, press a piece of plastic wrap directly onto the surface, then cover the container tightly. Stored this way, the sherbet will keep for up to a month in the freezer.

sugar, orange zest, salt, vanilla bean, freshly squeezed orange juice, freshly squeezed lemon juice, heavy whipping cream, triple

Taken from food52.com/recipes/22379-orange-vanilla-sherbet (may not work)