Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Lemon Sherbet Recipe and Video

Printer Friendly Page

Lemon Sherbet is a light and refreshing frozen treat. It has a tangy sweet lemon flavor with a texture that is both creamy yet slightly grainy. The best way to describe it, is to say it's a cross between an ice cream and a sorbet. You can serve Lemon Sherbet as they do in fancy restaurants as a palate cleanser between courses. But more often than not, I serve it for dessert either on its own, or with some fresh fruit, or with a scoop of Blackberry Sorbet or Raspberry Sherbet.

This Lemon Sherbet is so easy to make. All you do is stir together equal amounts of lemon juice, heavy whipping cream, and milk. Then just sweeten the mixture with sugar. Because the tartness of the lemons can vary depending on the lemons you use, taste the mixture as you may have to add more sugar. While you can make the sherbet in an ice cream machine, it isn't absolutely necessary. I usually just "still freeze" the mixture. Which means you pour it into a metal dish (will freeze faster in metal) and then place in the freezer for about four hours or until frozen solid. As it freezes stir every 30-60 minutes to break up any ice crystals and to stir air into the mixture. Otherwise, if you don't stir the sherbet, its texture will be more like a popsicle.

Sherbet has a long history and in ancient times was a non alcoholic sweetened fruit drink sold in the Middle East by street vendors during the summer months. If we fast foward to today, the words 'sherbet' and 'sorbet' can be different things depending on where you live. So to avoid confusion, I use 'Sorbets' for frozen ices made using fresh fruit (juices/purees), sugar, and water. 'Sherbets', on the other hand, while containing fruit juice or puree and sugar, also contain milk and/or cream, and can sometimes even contain eggs.

 

Lemon Sherbet: In a measuring cup, stir together the lemon juice, lemon zest, cream, milk, and sugar. Taste and add more sugar if needed. There are two ways you can make this Sherbet.

Method One: If you do not have an ice cream machine you can 'still freeze' the sherbet. Which means pour the mixture into a metal pan (so it freezes faster), cover with plastic wrap, and place in the freezer for about four hours or until firm (it will have a consistency somewhere between an ice cream and a sorbet). Stir the mixture ever 30 - 45 minutes to break up any large ice crystals that may have formed. For longer storage, transfer the sherbet to a container and store in the freezer.

Method Two: If using an ice cream machine, first cover and chill the mixture in the refrigerator for several hours until cold. Then place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a container and store in the freezer.

Makes about 4 servings. Preparation time 20 minutes.

View comments on this recipe on YouTube

Lemon Sherbet Recipe:

1/2 cup (120 ml) freshly squeezed lemon juice (2 - 3 large lemons)

Zest of 1 large lemon (outer yellow skin)

1/2 cup (120 ml) heavy whipping cream (cream with a 35-40% butterfat content)

1/2 cup (120 ml) milk (full or reduced fat)

1/3 cup (65 grams) granulated white sugar, or to taste 

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC