In a large mixing bowl, whisk together 2 cups of freshly squeezed orange juice, 1 cup of granulated sugar, 1½ tablespoons of orange zest, ⅛ teaspoon of kosher salt, and 1 teaspoon of vanilla extract until the sugar is fully dissolved, about 2-3 minutes.

Gently stir in 1 cup of milk and ½ cup of heavy whipping cream until well blended, taking about 1-2 minutes.

Pour the mixture into your ice cream maker’s bowl and churn for approximately 20-30 minutes or until it resembles soft serve ice cream.

Transfer the Orange Sherbet into a freezer-safe container, cover tightly, and freeze overnight or until solid.

When ready to serve, let the sherbet sit for about 5-10 minutes to soften slightly for easier scooping.