Orange Sherbet

• 7 ounces sugar
• 1 1/2 tablespoons finely grated orange zest
• 1/4 teaspoon kosher salt
• 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups very cold whole milk

1. In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute.
2. Transfer the mixture to a mixing bowl and whisk in the milk.
3. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
4. Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream.
5. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.

sugar, orange zest, kosher salt, freshly squeezed orange juice, freshly squeezed lemon juice, vanilla, very cold

Taken from www.foodnetwork.com/recipes/alton-brown/orange-sherbet-recipe.html (may not work)