Fresh Orange Sherbet

We've been making batches and batches of this this summer.

NGREDIENTS

1	tablespoon grated orange zest from 1 to 2 oranges (or lime zest for lime sherbet)
1	cup granulated sugar (7 ounces)
1/8	teaspoon table salt
2	cups orange juice , preferably unpasteurized fresh-squeezed (for lime sherbet, use 2/3 cup lime juice and 1.5 cups water)
3	tablespoons lemon juice from 1 to 2 lemons
2	teaspoons Triple Sec or vodka
2/3	cup heavy cream Optional - add the seeds of a vanilla bean for an Orange-Cream flavor. Presumably, vanilla extract would work, too.

INSTRUCTIONS

1. Process sugar, zest and salt in a food processor, then add juice to machine (while running). Process until the sugar is dissolved, then strain into a bowl. Add triple sec and chill for about an hour (40 degrees).

   Whip cream to soft peaks, and add juice mix in a steady stream. Add to ice cream machine and churn until frozen.

   Move to a bowl/tupperware and freeze until firm.