Lemon Sherbet

Name: Lemon Sherbet
Yield: makes 1 1/2 quarts
Ingredients: 1 cup fresh lemon juice; 2 cups water; 1 1/4 cups sugar; 3/4 cup milk

December 20, 2011

Recipe information

Yield
makes 1 1/2 quarts

Ingredients

1 cup fresh lemon juice

2 cups water

1 1/4 cups sugar

3/4 cup milk

Preparation

Step 1
Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.
Step 2
Heat just until the sugar has dissolved. Remove from the heat and add: 3/4 cup milk.
Step 3
Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool. Freeze in an ice-cream maker following the manufacturer’s instructions. Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
Variations
Step 4
Add 2 strips of lemon zest when dissolving the sugar. Remove before freezing.
Step 5
Use Meyer lemons and reduce the sugar to 1 cup.

The Art of Simple Food

TagsIce Cream Frozen Dessert Dessert Lemon Citrus Fruit Gluten Free Nut Free Make Ahead Cookbooks

Recipe notes

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