We were out of ice cream! And no heavy cream! What to do? At the same time we had juice oranges from the CSA to use. Eureka - orange sherbet.
I combined recipes for sorbet (sorbet) - for every cup juice, 1/4C sugar - with Alton Brown's sherbet.
With a vegetable peeler, peel one orange being careful to not get pith. Place peel, sugar, and water in small sauce pan. Hear gently while stirring to dissolve the sugar. Turn off and let sit while you do next steps.
Juice everything. Strain sugar mixture into juice. Stir in milk. It may curdle a bit but mine was OK. Pour into ice cream maker and freeze.
Transfer to freezer to firm up more.
This is the citrus I had. I thought I had more oranges before I started. If you have more oranges, peel one, then juice them first to see how much liquid you get. Use about 1/4C sugar for each cup of juice, probably keep the lemon about the same, and use enough water to cover the sugar and the peel but not too much. Milk should probably be about 2/3 as much as the juice by volume.