Lemon Sherbet

READY IN: 1hr 5mins
Recipe by DesStar

The best lemon sherbet I've found--so very refreshing! I find that juice from Myer's lemons taste best.

Top Review by nevermorefarm

So easy, and with knockout flavor on our 106F degree Fourth of July. But, we strayed a little. Or a lot...the ice cream maker I used was a huge electric White Mountain with a gallon capacity. 4 cups of milk seemed like such a puny amount of finished product, so we thought, let's triple it! We squeezed juice and measured sugar for a triple batch, and added that to the canister. Then after adding 6 cups of the milk, it seemed like a terrible idea to add any more. So we proceeded from there. Twice I had to empty finished sherbet out of the canister as it was trying to bust out of there...so I learned my lesson about following instructions. In the final analysis, we used 3 cups fresh lemon juice, 5 cups sugar, 6 cups 2% milk. The result was so incredible I'm not sure I'll use the original ratios, which would have yielded a slightly more tart product...but I'm a sugar freak. Next time I will make sure to scale the recipe so as not to exceed starting with 8 cups total liquid into the canister. Anyway, so happy to have come across this KEEPER!!

Ingredients Nutrition

Directions

  1. Mix all ingredients together.
  2. Pour into your ice cream maker bowl.
  3. Follow your ice cream maker's instructions.

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