Step 1

In a food processor, process zest, sugar, and salt for about 10 to 15 one-second pulses, or until damp. With machine running, add OJ and lemon juice in a steady stream. Continue to process until sugar is fully dissolved, about 1 minute.

Step 2

Pass mixture through fine-mesh strainer into medium-sized bowl. Cover with plastic wrap and chill in the freezer until very cold but not frozen – about 45 minutes. Alternatively, chill in the refrigerator for 2+ hours.

Step 3

When juice mixture is cold, whip the cream using whisk or stand mixer until soft peaks form. Whisking constantly, add juice mixture to cream in a steady stream, pouring against the edge of the bowl. Immediately transfer juice/cream mixture to the canister of your ice cream maker and begin churning. Churn until set, about 25 to 30 minutes.

Step 4

When done, transfer sherbet from canister to storage container and press plastic wrap against surface. Freeze until firm, about 3 hours.

Step 5

Pour the orange juice and seltzer into a tall glass, with enough clearance to hold the sherbet. Add the sherbet and let it fizz. Alternatively, you can blend the three ingredients together for a shake of sorts. Enjoy!