A creamy and tangy frozen treat made with fizzy orange soda and sweetened condensed milk, this Orange Sherbet is smooth, refreshing, and bursting with citrus flavor. Perfect for hot days, it’s incredibly simple to make—no special equipment required.
Why You’ll Love This Recipe
This Orange Sherbet is everything you want in a frozen dessert: light, creamy, and delightfully refreshing. With just two main ingredients, it’s one of the easiest frozen treats to whip up at home. The vibrant orange hue and fizzy sweetness from the soda make it fun and nostalgic, while the condensed milk adds a luscious creaminess. Whether you make it with an ice cream churn or by hand, the result is a smooth, dreamy sherbet that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 liters orange soda
14 ounces sweetened condensed milk
3–5 drops orange gel food color (optional)
Directions
Prepare the base:
Pour the 2 liters of orange soda into a large mixing bowl and let the bubbles settle completely.
Combine ingredients:
Slowly drizzle in the 14 ounces of sweetened condensed milk. Add the orange gel food color if you prefer a brighter shade. Stir gently to combine until smooth, then skim off any foam on the surface using a slotted spoon.
Electric churn method:
Pour the sherbet mixture into an ice cream maker or aluminum ice cream canister. Churn for 25–30 minutes, until it thickens. Divide evenly into two loaf pans, cover with plastic wrap, and freeze for 4 hours before serving.
No-churn method:
Divide the mixture into two loaf pans and place in the freezer. Every 30 minutes for 2 hours, stir gently to break up ice crystals. Once the texture is smooth and partially frozen, cover and freeze for an additional 6 hours or until fully set. Scoop and serve chilled.
Servings and timing
Prep Time: 10 minutes
Freeze Time (Electric churn): 4 hours
Freeze Time (No churn): 8 hours total
Servings: About 8 cups (approximately 6–8 servings)
Variations
Citrus Twist: Mix half orange soda and half lemon-lime soda for a tangier flavor.
Creamsicle Flavor: Add 1 teaspoon of vanilla extract to give the sherbet a creamy, nostalgic twist.
Tropical Blend: Substitute half of the orange soda with pineapple soda for a fruity tropical version.
Sugar-Free Option: Use a sugar-free orange soda and light condensed milk for a lighter treat.
Layered Sherbet: Make two batches with different soda flavors (like orange and grape) and layer them for a colorful dessert.
Storage/Reheating
Store any leftover sherbet in an airtight container in the freezer for up to 2 weeks. Before serving, let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping. Do not refreeze once it has melted.
FAQs
1. Can I use diet or sugar-free soda?
Yes, you can use sugar-free orange soda to reduce the sugar content. The texture may be slightly less creamy, but it will still taste great.
2. Do I need an ice cream maker?
No, this recipe works beautifully without one. The no-churn method creates a smooth sherbet with just a bit more effort.
3. Can I use evaporated milk instead of condensed milk?
No, sweetened condensed milk is essential for the creamy texture and sweetness. Evaporated milk will not yield the same results.
4. How do I make it more tart?
Add 1 tablespoon of fresh orange juice or a teaspoon of orange zest to enhance the tangy flavor.
5. What kind of orange soda works best?
Any brand of orange soda works, but those with real orange flavor or natural coloring give a more authentic taste.
6. Can I add fruit pieces?
Yes, you can fold in small pieces of mandarin oranges or pineapple before freezing for extra texture and flavor.
7. Why let the soda go flat before mixing?
Allowing the bubbles to dissipate helps prevent the mixture from foaming too much and ensures a smoother texture.
8. How do I prevent ice crystals from forming?
Stirring during the freezing process (for the no-churn method) helps break up ice crystals and keep the texture creamy.
9. Can I make this with other soda flavors?
Absolutely! Try grape, strawberry, or lemon-lime soda for different variations of sherbet.
10. How long will it last in the freezer?
For the best flavor and texture, enjoy within 2 weeks. After that, it may develop ice crystals or lose some creaminess.
Conclusion
This simple, two-ingredient Orange Sherbet delivers big on flavor and nostalgia with minimal effort. It’s the perfect dessert for sunny days, family gatherings, or when you need a quick, refreshing treat. Whether churned or no-churn, its creamy citrus taste will brighten any moment.
A creamy and tangy frozen dessert made with just orange soda and sweetened condensed milk. This Orange Sherbet is smooth, refreshing, and easy to make—no special equipment required.
Ingredients
2 liters orange soda
14 ounces sweetened condensed milk
3–5 drops orange gel food coloring (optional)
Instructions
Pour the orange soda into a large mixing bowl and let the carbonation settle completely.
Slowly add sweetened condensed milk and food coloring (if using), stirring gently until fully combined. Skim off any foam.
For electric churn method: Pour mixture into ice cream maker and churn for 25–30 minutes until thickened. Transfer to loaf pans, cover, and freeze for 4 hours before serving.
For no-churn method: Divide into two loaf pans and freeze. Stir every 30 minutes for 2 hours to break up ice crystals. Then freeze for another 6 hours or until fully set.
Scoop and serve chilled. Let sit at room temperature for 5–10 minutes before serving if too firm.
Notes
Use sugar-free soda and light condensed milk for a lighter version.
Orange gel coloring is optional—add for a more vibrant sherbet.
Letting the soda settle reduces excess foam and improves texture.
Don’t substitute condensed milk—evaporated milk won’t yield the same result.
