Lemon Milk Sherbet Recipes

LEMON SHERBET

Lemon Sherbet image

Yield makes 1 1/2 quarts

Number Of Ingredients 4

Ingredients

1 cup fresh lemon juice
2 cups water
1 1/4 cups sugar
3/4 cup milk

Steps:

Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.
Heat just until the sugar has dissolved. Remove from the heat and add: 3/4 cup milk.
Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool. Freeze in an ice-cream maker following the manufacturer's instructions. Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
Add 2 strips of lemon zest when dissolving the sugar. Remove before freezing.
Use Meyer lemons and reduce the sugar to 1 cup.

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In a medium bowl whisk together the milk, sweetened condensed milk, and lemon zest. Cover and chill in the refrigerator for at least 1 hour.
Stir the lemon juice into the milk mixture. If the mixture curdles, then whisk it vigorously to make it smooth again.
Pour the mixture into your ice cream machine and freeze according to the manufacturer’s instructions.
Serve immediately or transfer the sherbet to an airtight container and freeze until ready to serve.

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