Sherbet – a delicious recipe with lemon juice, sugar, unflavored gelatin, cold water, boiling water, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix first three ingredients and let stand until syrup forms.
2
Soften the gelatin in the cold water, then dissolve into boiling water. Add gelatin to fruit mixture, stirring slowly.
3
Freeze 1 hour either in freezer-safe dish or trays (I just stuck the mixing bowl in the freezer for an hour).
4
Remove partially frozen mixture from freezer and put in a chilled bowl (see, if you use your original bowl, it's already chilled! *And* you don't have to dirty another dish! :) )
5
Whip cream until stiff. Beat fruit mixture until creamy and frothy then fold in the whipped cream.
6
Return to freezer tray (again, I just used the same Pyrex mixing bowl).
7
Freeze until firm, stirring occasionally (3-4 hours).
8
Tip: I always doubled or quadrupled this to make lots. 1 quart doesn't go far for 5 people.
385
kcal
Calories
26
g
Fat
40
g
Carbs
1
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup crushed fruit, 1/4 cup lemon juice, 3/4 cup sugar, 1 tsp unflavored gelatin, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
