Umm…okay, so I just learned that orange sherbet is not spelled orange sherBERT. No ‘r.’ Why is it pronounced like sorbet if we don’t pronounce it like that? Why make our lives more difficult, English language?! Why?! It has been my dream for the last few weeks to make homemade trashy rainbow sherbet, but without all the food coloring. I’m still trying to figure that out in my brain because we need to do that. Growing up I had a serious fondness of orange sherbet, especially the variety that came in those gigantic plastic tubs with the plastic lid on it. I loved orange sherbet. I still do, except now I’m not really down with eating the stuff with weird chemicals and stuff. I want a natural situation. Turns out it’s not that difficult to make normal-no-chemical sherbet. It’s as easy as mixing fresh orange juice with some sugar and vanilla and milk together. I’d say this orange sherbet is about 4 times easier than making ice cream (no custard!) and it’s just as delicious. It’s still smooth, still a bit creamy and the flavor is exactly like an orange creamsicle. Things to do with orange sherbet: 1. Put it …

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