Sherbet (frozen dessert)

Sherbet sits between sorbet and ice cream: mostly fruit, with just enough dairy to round it off. In the US the legal line is narrow, between 1 and 2 percent milkfat, so the dairy is there for softness rather than richness. At home you can build it around fresh orange or lime juice and a little whole milk or buttermilk, and the result is creamier than sorbet but still sharp and refreshing, with none of the candy-bright coloring of the rainbow tubs. It is a good next project after sorbet, and a smart use for citrus that is too good to waste.