Hot? Think lemon. Now think lemon sherbet. Cool, refreshing, a little tart, a little tangy, mellowed with just the right amount of sweetness. Perfect.
You won’t believe how easy this sherbet is to make. Just stir together a few ingredients, chill, then process in an ice cream freezer.
I must confess that this lemon sherbet was very tangy. Very, very tangy; the ultimate palate cleanser. So, taste it before you process it; I’m guessing that you’ll probably be adding some more sugar, unless of course, you like tangy lemony things. (I do, by the way.)
Recipe by Joy of Baking
- 1 cup of lemon juice (3-4 large lemons)
- Zest of 2 large lemons (the yellow part, not the white. The white part is bitter–you’ll be sorry if you use this part.)
- 1 cup heavy whipping cream
- 1 cup milk (I used skim, because it is what I had on hand, and it worked great)
- 2/3 cup superfine sugar (Can use regular granulated white sugar that has been processed in a blender for about 30 seconds)
- In a bowl, stir together the lemon juice, lemon zest, cream, milk, and sugar. Taste and add more sugar if needed.
- Cover and place in the refrigerator to chill for several hours.
- Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer to a chilled container and store in the freezer.
Note from Joy of Baking website: If you do not have an ice cream machine you can ‘still’ freeze the sherbet. Pour the mixture into an 8 inch or 9 inch metal pan (will freeze faster in metal), cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, transfer the sherbet to a plastic container and place in the freezer.