Lemon Sherbet – a delicious recipe with milk, sugar, lemon, freshly squeezed lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar.
2
Grate the zest of the lemon directly into the saucepan.
3
Heat, stirring frequently, until the sugar is dissolved.
4
Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
5
Stir the lemon juice into the milk mixture.
6
If it curdles a bit, whisk it vigorously to make it smooth again.
7
Freeze in your ice cream maker according to the manufacturers instructions.
8
Lemon Sherbet is good with anything berry, including Raspberry Ice Cream (page 93) or Strawberry Sorbet (page 128).
9
Or simply serve it with lots of lightly sweetened berries.
271
kcal
Calories
6
g
Fat
51
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 cups (750 ml) whole milk, 3/4 cup (150 g) sugar, 1 lemon, preferably unsprayed, 6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons).
Yes, Lemon Sherbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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