Use a microplane to zest 2 oranges into a small bowl, catching only the orange outer layer without the white pith.

Cut the remaining oranges in half and juice them to yield about 2 cups of fresh juice, then strain through a fine-mesh sieve to remove pulp and seeds.

Pour the orange juice, heavy cream, and whole milk into a large mixing bowl and whisk until well combined.

Add granulated sugar, corn syrup, lemon juice, salt, and orange zest to the bowl and whisk vigorously for 2 to 3 minutes until the sugar begins to dissolve.

Cover the bowl and refrigerate the sherbet base for at least 2 hours until thoroughly chilled.

Pour the chilled base into an ice cream maker and churn for 20 to 25 minutes until it reaches a soft-serve consistency, or for a no-churn method transfer to a freezer-safe container and stir every 30 minutes for 3 hours.

Transfer the whipped sherbet to a freezer-safe container, smooth the top with a rubber spatula, cover tightly, and freeze for at least 4 hours or until firm.

Let the sherbet sit at room temperature for 5 to 10 minutes before scooping for easier serving.