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!!