Save The Recipe
Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes
Lemon Sherbet
This creamy and vibrant Lemon Sherbet recipe is a refreshing treat. It’s a cross between sorbet and ice cream, and it’s easier to make than you think!
Servings 8 people
Calories 193kcal
Cost $4.52
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- zester
- ice cream maker
- ice cream container
Ingredients
- 1 ½ cups whole milk
- 14 oz can sweetened condensed milk
- 1 lemon zested
- 6 Tablespoons freshly squeezed lemon juice from 1-2 lemons
Instructions
- 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.
Video
Notes
SERVE OR FREEZE: Enjoy fresh from the ice cream maker for a soft, creamy texture. Or freeze for two to three hours for a firmer texture.
STORE: Store the lemon sherbet in an airtight container in the freezer for up to two weeks.
THAW: Let sit at room temp for 5–10 minutes before scooping for a perfectly creamy texture.
Nutrition
Serving: 0.5cup | Calories: 193kcal | Carbohydrates: 31g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 81mg | Potassium: 283mg | Fiber: 0.4g | Sugar: 30g | Vitamin A: 210IU | Vitamin C: 13mg | Calcium: 201mg | Iron: 0.2mg