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Lemon Sherbet

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

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Mix all ingredients together.
  • Pour into your ice cream maker bowl.
  • Follow your ice cream maker's instructions.
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RECIPE MADE WITH LOVE BY

@DesStar
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@DesStar
Contributor
"The best lemon sherbet I've found--so very refreshing! I find that juice from Myer's lemons taste best."
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  1. jtracy129
    how about 1% milk lowfat, will that work???
    Replies 1
  2. jtracy129
    Hiii, so my family does not like 2% milk...will this workm with 1% low-fat milk??? :)
    Reply
  3. Kendra A.
    I am in love with this simple recipe! Only thing I added extra was lemon zest and 2 Tbsp corn starch. Will definitely make again and again.
    Reply
  4. 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!!
    Reply
  5. Erin R.
    Freaking TERRIFIC lemon sherbet. I had only skim milk in the fridge and also changed the sugar to Splenda (plus half a teaspoon of xanthan gum for the texture), and this stuff is so wonderful that husb and I stood there and plowed through half the batch. I also put in some zest just for fun, and it looked beautiful and tasted divine. Very pronounced lemon flavor, but not so sharp as to blow your head off. It kind of reminded us of Italian ice. It took me four regular lemons to get the one cup of juice which, if you get the lemons on sale, makes this just about the cheapest batch of ice cream/sherbet you'll ever make. Completely good for you, too, if you ignore all that sugar. (grin) I might try it with some honey mixed in next time, and we're definitely going to try it with other citrus fruits, too. Thanks for a tremendous winner.
    Reply
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