goodbye citrus, hello summer


Well, summer might be too optimistic, but spring is definitely on its way.  Even though it isn’t their season, I associate citrus fruits with summer— especially citrus flavored ice creams and sorbets.  What could be better than lemon sorbet on a hot summer day? I know that we can buy oranges, limes, and lemons year round and so their season is somewhat irrelevant but the taste can really go downhill once summer starts. Now is the time to find a really superb variety of flavorful citrus fruits.  So, while we still have delicious oranges and lemons on the shelves of our markets, I suggest you take some time to make this orange sherbet and dream of summer.




This sherbet is so refreshing and sweet and would be the perfect accompaniment to a summer day spent poolside. It is also pretty amazing on a cold rainy spring night in Chicago. It is from my latest favorite cookbook, Screen Doors and Sweet Tea: Recipes and Tales from a Southern Cook by Martha Foose. The book is exceptional. Delicious recipes and charming stories to accompany them. I bought the book last week and am already a huge fan. Recipes from this book will likely be popping up regularly from here on out, especially as the midwest thaws out and I am back to fresh fruits and vegetables.


Orange Sherbet (adapted from Screen Doors and Sweet Tea by Martha Foose)

  • 1 cup granulated sugar
  • 2 cups water
  • Pinch of salt
  • 2 cups fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 2 cups whole milk, cold

Boil the sugar, 2 cups water, and the salt until the sugar dissolves and you have two cups of syrup. Remove from the heat and let cool to room temperature.

Add the orange juice and lemon juice to the syrup and chill for one hour.

Combine the cold milk and juice mixture and immediately pour into the bowl of the ice cream maker and freeze according to manufacturers instructions.  Transfer to a container and freeze until firm.

*** So, this recipe claims to make 1 quart of sherbet. This is obviously wrong if you look at the amount of liquid in the list of ingredients: 6 cups. This makes more like 1 3/4 quart of ice cream.


13 comments to “goodbye citrus, hello summer”

  1. Mmmmm – I can’t wait till the next warm sunny day to enjoy this. I’m definitely making this soon!
    Seems as if we’re both looking forward to the upcoming warmer weather.
    Thanks!! :)

  2. As much as I love citrus, I’ll be happy to bid it adieu in lieu of spring and summer. This picture takes me back to my elementary school days–such pure joy.

  3. I really need a ice cream maker….

    Which one do you use?

  4. Now I’m going to have to get an ice cream maker. This looks like a perfect ending to any meal.

  5. Whitney: I have the silver 2-quart Cuisinart. I think it is called “Pure Indulgence” or something like that. Available on amazon for $79, but I found mine for about $50 on sale. I LOVE it. I use it at least once a week all summer. It will change your life!

  6. Bye to citrus??? No no no, we can’t. We love it too much. We just posted our own citrus cake today as an ode to citrus. It would be great with your sherbet. Makes us think of the Flintstones push up pops with the orange ice cream inside. Or was that some sort of sherbet…?

  7. I can’t wait to try this. I think I’m going to go with raspberry puree instead of orange juice. I’ve always loved raspberry sherbet. Thanks for the idea!

  8. Duo: whoa, that citrus cake looks good. the sherbet totally tastes like push-up pops, which is why I love it.

    Hayley: Raspberry would be really good, I hope you write about it!

  9. your photo is so beautiful. it should be hanging in an art gallery.

  10. Looking at your photos is almost as pleasurable as eating the food!

  11. I made this tonight and it was GREAT!! Definitely worth squeezing all the oranges. It has been cold here and it was nice to have something that tasted so fresh and felt like summer.

  12. Jennifer: Great, I am so glad you liked it. I’m eating some right now!

  13. I love your sherbet dish. Where can I find them?

What do you think?