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.)

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Lemon Sherbet

Tangy and sweet, this sherbet is the ultimate summertime refresher.

The total time for this recipe, including chilling and freezing is8

Total Time8

Servings:

Calories: 187kcal

Author: Terri @ that's some good cookin'

Ingredients

Zest of 2 large lemons Be sure to use only the thin, yellow part of the peel. The white pith is very bitter.
1 cup lemon juice This is about 3-4 large lemons. Use the 2 lemons from the above step, plus more as needed.
1 cup heavy whipping cream
1 cup milk It doesn't matter which fat percentage you choose.
2/3 cup white granulated sugar, or more per taste preference Fine sugar works best. See "Notes".

Instructions

In a large mixing bowl, stir together the lemon zest, lemon juice, cream, milk, and sugar. Taste a little of the base 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. It will take several hours for the sherbet to freeze.

Notes

Sugar. Fine sugar works the best because it dissolves easily. You can use regular granulated white sugar and processes in a blender for about 30 seconds.