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Lemon Sherbet Recipe

Lemon Sherbet: In a measuring cup, stir together the lemon juice, lemon zest, cream, milk, and sugar. Taste and add more sugar if needed. There are two ways you can make this Sherbet.

Method One: If you do not have an ice cream machine you can 'still' freeze the sherbet. Pour the mixture into a stainless steel pan (the sherbet will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for about four hours or until firm (it will not be frozen solid. The Sherbet will have a consistency somewhere between an ice cream and a sorbet.). For longer storage, transfer the sherbet to a plastic container and store in the freezer.

Method Two: If using an ice cream machine, first chill the mixture in the refrigerator for several hours until cold. Then place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer.

Makes about 4 servings. Preparation time 20 minutes.

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Lemon Sherbet Recipe:

1/2 cup (120 ml) freshly squeezed lemon juice (2 - 3 large lemons)

Zest of 1 large lemon (outer yellow skin)

1/2 cup (120 ml) heavy whipping cream (cream with a 35-40% butterfat content)

1/2 cup (120 ml) milk (full or reduced fat)

1/3 cup (65 grams) granulated white sugar, or to taste