Lemon Sherbet

Lemon Sherbet

Lemon Sherbet was a favorite of mine as a kid during the summer.  I loved the sweet tart refreshing flavor of this frozen treat.  Today, I made my own Lemon Sherbet from a recipe I adapted from Food and Wine magazine. I omitted the fresh sorrel but everything else was the same.    It is very simple recipe to make.  Unflavored gelatin is sprinkled over some fresh lemon juice. You let it sit for about five minutes.  In the meantime, you boil some water and sugar together and add the lemon juice mixture to it.  Let the mixture cool and then put it in the fridge for about two hours.   Next, you place the lemon mixture in a blender  with some whole milk.  Blend for about 30 seconds.  Strain the mixtures in a bowl and add the lemon zest.   Freeze the mixture in an iced cream maker according to the manufacturer's directions.  Place in freezer for 2 hours before serving.
The result is a tangy, refreshing frozen treat perfect for hot summer days or just to cleanse your palate.


Lemon Sherbet
Adapted from Food and Wine Magazine


Ingredients:

1 1/4 teaspoons unflavored powdered gelatin
1 cup fresh lemon juice
1 1/2 cups sugar
2 1/4 cups whole milk
2 teaspoons grated lemon zest.

Directions:

1. In a small bowl, sprinkle the gelatin over the lemon juice and let stand until softened, about 5 minutes.

2. In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a boil.  Simmer over moderate heat until the sugar is dissolved, 2 to 3 minutes.  Remove from the heat and whisk in the lemon juice mixture.  Let cool completely, then refrigerate until chilled, 2 hours.

3. In a blender, combine the lemon mixture with the milk and puree until almost smooth, about 30 seconds.  Strain the mixture through a fine sieve into a bowl and stir in the lemon zest.

4. Pour the sherbet mixture into an ice cream maker and freeze according to the manufacturer's instructions.  Transfer to an airtight container, cover and freeze until firm, at least 2 hours before serving.

Makes about 1 quart

Pin It