Begin by washing your oranges thoroughly. Zest one tablespoon from the skin, being careful to avoid the bitter white pith.
In a mixing bowl, combine the granulated sugar, pinch of salt, and orange zest. Mix well to ensure the zest is evenly distributed through the sugar.
Pour in the fresh orange juice, lemon juice, and Triple Sec into the bowl. Whisk the mixture until the sugar is fully dissolved.
Gently fold in the heavy cream. Make sure not to overmix; you want to keep that light and airy feel.
If you have an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions. If you don’t have one, pour the mixture into a shallow dish and freeze for about 2 hours.
Once churned, transfer your fresh orange sherbet into an airtight container. Freeze for an additional 2-4 hours, or until firm enough to scoop.
