Orange Sherbet

The U.S. swept the men’s slopestyle ski event yesterday in Sochi when Josh Christensen, Gus Kenworthy, and Nicholas Goepper won gold, silver, and bronze in the event.  The U.S. men’s hockey team beat Slovakia 7 to 1 and Russia beat Slovenia; the two teams play each other on Saturday.  In the ladies’ 1000m speed skating event, Hong Zhang became the first athlete to win a gold medal in speed skating for China.

Our next stop in the Winter Olympics feature is the 1980 Lake Placid Olympics.  This was the first Winter Olympics to make use of artificial snow.  These Olympic Games are perhaps best remembered for the “Miracle on Ice” when the U.S. men’s hockey team defeated the Soviet team, with the U.S. team going on to win the gold medal.  Lake Placid, New York is home to one of two or so Howard Johnson’s restaurants still in operation.  It seems this Howard Johnson’s is rich with Olympics associations.  According to the restaurant’s history, ABC television crews filled up most of the rooms at the motel portion of the “Ho-Jo” and the restaurant was open round-the-clock for the duration of the Olympics.  Howard Johnson’s also hosted a party for the U.S. and Czechoslovakian men’s hockey teams after a game they played against each other.

Howard Johnson’s is a cult favorite, with many favorite foods on the menu.  Fried clams, hot dogs, macaroni and cheese, and twenty-eight ice cream flavors seem to be among the most memorable.  I had a really hard time narrowing down which one to tackle, and I decided to combine a few of my favorite things and make a replica of the orange sherbet Megan Draper doesn’t care for in an episode of Mad Men.  The server reminds Megan and Don “it isn’t for everyone, that’s why we have twenty-eight flavors.”  If you don’t want to squeeze two or three pounds of oranges (it sounds like way more oranges than it really is), you can use two cups of store-bought orange juice and it will work just fine.

hojo orange sherbet

Orange Sherbet


  • 7 oz. sugar
  • 1 1/2 Tbsp. finely grated orange zest
  • 1/4 tsp. kosher salt
  • 2 C. freshly squeezed orange juice (from approximately 2-3 lbs. of oranges).
  • 1 Tbsp. lemon juice
  • 1 tsp. vanilla extract
  • 1 1/2 C. ice cold whole milk


Combine all of the ingredients except for the milk in the bowl of a food processor and process for about 1 minute until the sugar is completely dissolved.

Pour the mixture into a mixing bowl and whisk in the milk.

Cover and refrigerate the mixture for about 1 hour, until the mixture is 40 degrees or less.

Pour the mixture into an ice cream maker according to manufacturer’s directions and process until it reaches the consistency of soft serve ice cream (this takes about 1/2 an hour in my ice cream maker, yours may vary).

Pour the mixture into a lidded container and freeze until firm, approximately 3 hours.

Makes 8 (1/2 C.) servings.

Source: Alton Brown


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