Fresh Lemon Sherbet

Name: Fresh Lemon Sherbet
Prep time: 50 min
Cook time: 3 h
Total time: 3 h 50 min
Yield: 1 quart
Ingredients: 1 tablespoon lemon zest, grated, from 1 to 2 lemons; 1 cup granulated sugar (7 ounces); 1/8 teaspoon table salt; 2/3 cup lemon juice; 1 1/2 cups water; 2 teaspoons triple sec; 2/3 cup heavy cream

Submitted by TxGriffLover

"Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES. In our house lemon is our favorite, but you can use this basic recipe and substitute fresh squeezed lime or orange juice, or use fresh raspberries (YUM). Since getting an ice cream maker with the freezer insert, we make sherbet weekly. We like the sherbet better than regular ice cream and it's a 'little' healthier! If using a canister-style (freezer insert) ice cream machine, freeze the cannister for at least 12 hours, or preferably, overnight. If the canister insert is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. Be sure to use freshly squeezed (not bottled) lemon juice. You can substitute vodka for the Triple Sec if desired, but the Triple Sec adds a more citrusy flavor. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen)."

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Ready In:: 3hrs 50mins
Ingredients:: 7
Yields:: 1 quart

ingredients

1 tablespoon lemon zest, grated, from 1 to 2 lemons
1 cup granulated sugar (7 ounces)
¹⁄₈ teaspoon table salt
²⁄₃ cup lemon juice
1 ¹⁄₂ cups water
2 teaspoons triple sec
²⁄₃ cup heavy cream

directions

Process zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses.
With the machine running, add lemon juice and water in a slow steady stream; continue to process until the sugar is fully dissolved, about 1 minute.
Strain the mixture through a non-reactive fine-mesh strainer into a medium bowl to remove pulp and zest; stir in Triple Sec, then cover with plastic wrap and chill in the freezer until very cold, about 40º, 30-60 minutes (Alternatively, set the bowl over larger bowl containing ice water).
Do not let mixture freeze.
When mixture is cold, using a whisk, whip the cream in a chilled medium bowl until soft peaks form. Whisking constantly, add the chilled juice mixture in a steady stream, pouring against the edge of the bowl.
Immediately start the ice cream machine and add the juice/cream mixture to the frozen insert.
Churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.
Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet (to prevent ice crystals from forming) and freeze until firm, at least 3 hours. Can be wrapped well in plastic and frozen for up to one week.
To serve, let sherbet stand at room temperature until slightly softened and an instant-read thermometer inserted into the sherbet registers 12º to 15º.

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Reviews

I made this so I could make Recipe #373764. I've never made sherbet before but this was quick, easy and very fresh tasting. I cut the recipe in half but added juice from 1/2 a lemon extra to make it more tart - I don't usually like how sweet sherbet is so making it myself is so much better. I'm not really sure of the point of whipping the cream since you add so much liquid to it , it just breaks down - I may try it again straight from the carton to see if it works.

momaphet

RECIPE SUBMITTED BY

TxGriffLover

Fort Worth, TX

I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue or our main rescue site at http://brusselsgriffonrescue.org <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg" border="0" alt="Photobucket"> <img src="http://www.recipezaar.com/members/home/79877/hklogosm.jpg"> ZWT5 was my first, and I loved it. We had a great team. <img src="http://www.recipezaar.com/members/home/79877/hkban.jpg"> My current ZWT5 team banner for the first leg. <img src="http://www.recipezaar.com/members/home/79877/HKBIKE2.jpg"> We started out nice! A Hell's Kitchen Angel's graphic I made for our second leg. Things started to heat up! <img src="http://www.recipezaar.com/members/home/79877/hkbanknives.jpg"> By the end, we were HOT! The banner for our last leg with all our team members! What a blast! <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg"><img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/potluckpbanner.jpg" border="0" alt="Photobucket"><img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg">

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