A refreshing treat that’s light and tangy, Lemon Sherbet is sweet, tart, smooth, and creamy, and uses the entire lemon. Serve as a cooling dessert on a hot day or as a palate cleanser. This lemon sherbet is easy to make and all natural!
4(4)lemons, small- to medium-sized, see Recipe Notes
2½cups(610grams)milk, cold, see Recipe Notes
½cup(113grams)heavy cream, cold, see Recipe Notes
1½teaspoons(3grams)cornstarch, optional, see Recipe Notes
Instructions
Have your ice cream maker ready to go. You'll want to churn the base as soon as you combine the lemon mixture with the milk and cream to avoid curdling.
Make the base: Bring ½ cup of sugar with ½ cup water and boil until the sugar is completely dissolved. Transfer this simple syrup to a bowl and chill. You'll use the syrup to adjust the sweetness of the sherbet as it's churning later.
Cut each lemon in half. Check if the thickness of the white ring of the skin (the pith) is larger than ¼-inch thick. If so, pare the zest from that lemon, cutting away any of the pith before proceeding. Starting with 3 lemons, slice the lemon halves into thin slices, removing the seeds. Juice the remaining lemon with a citrus juicer to adjust for tartness later.
Put the lemon slices (plus any zest pieces) and the remaining sugar into the container of a food processor. Purée the mixture, scraping down the sides of the container as needed, until the lemons are finely chopped.
Press the lemon mixture through a fine mesh strainer to remove larger pieces of zest (and any missed seeds).
Pour the milk, heavy cream, and cornstarch (if using) into the lemon mixture and whisk quickly so the lemon's acidity doesn't curdle the milk mixture.
Churn the sherbet: Immediately pour the sherbet base into the ice cream maker and churn according to the manufacturer’s instructions until semi-firm, about 20 to 30 minutes.
Check for taste after 10 and 20 minutes, adjusting with lemon juice or simple syrup in one tablespoon increments. Cold deadens flavor, so make the base sweeter or tarter than you think it should be.
Ripen the sherbet: Transfer the sorbet to a freezer-safe container and smooth the top using a small offset spatula. Freeze for 2 to 4 hours to allow the sherbet to firm up, a process called ripening. Serve and enjoy!
Storage instructions: Homemade lemon sherbet will last for up to a month in a plastic freezer container placed in the rear of the freezer. After that, the sherbet may develop ice crystals and lose its creamy texture.
Notes
Meyer lemons are sweeter than standard lemons, so decrease the sugar if you're going to use them. Whichever variety of lemons you choose, look for fruit that feels heavy in your hand for its size - those are juicier. As a guide, 1 lemon yields about 2 to 3 tablespoons of juice, so 4 lemons should give you about ¾ cup of fresh juice.If you want the sherbet to be richer, increase the amount of heavy cream and reduce the amount of milk by the same amount. For non-dairy (vegan) lemon sherbet, replace the milk and heavy cream with your favorite non-dairy substitutes. Remember to adjust the amount of sugar to accommodate more or less sweetness in your beverage of choice.Cornstarch is added for a smoother texture. You can omit it if you want.The ice cream maker I'm using is a KitchenAid Ice Cream Maker Attachment for my KitchenAid Stand Mixer. Another good option is a Cuisinart Ice Cream Maker.