Lemon Sherbet Recipe (without an ice cream machine) - Wheel of Baking (2024)

• Using a large spoon, scoop out the inside of the lemon (remaining pulp and membrane).
• Slice a little bit off the bottom of the lemon so that it stands.
• Place in a plastic bag and refrigerate until needed.

Lemon Sherbet

Recipe by TanyaCourse: DessertDifficulty: Easy

Ingredients

• 150 ml freshly squeezed lemon juice, from 3-4 medium-sized lemons (5.1 fl oz., 1/2 cup and 2 Tablespoons)

• 100 g granulated sugar, or to taste (3.5 oz., 1/2 cup)

• 150 ml water, room temperature (5.1 fl oz., 1/2 cup and 2 Tablespoons)

• 80 g heavy cream, 35% fat (79 ml, 2.7 fl oz., 1/3 cup)

• 75 g whole milk (73 ml, 2.5 fl oz., 1/3 cup less 1 teaspoon)

Directions

• Freeze a large metal baking pan. I used a 20 x 30 cm (8 x 12 inches) pan.
• Strain the lemon juice through a fine mesh sieve into a bowl. Note: If you wish to make lemon cups, cut the lemons in two about 2/3 of the way before squeezing them. You will need the taller lemon piece for the lemon cups. If you want to add lemon zest to your sherbet, grate the smaller (top 1/3) piece.
• Add the sugar and stir. Pour the room temperature water and combine. Let it sit for a few minutes if needed until the sugar has fully dissolved. If you are using cold lemons from the fridge, you might need to wait a bit longer. Optional: In the meantime, prepare the lemon cups, if desired. Using a large spoon, scoop out the inside of the lemon (remaining pulp and membrane). Slice a little bit off the bottom of the lemon so that it stands. Place in a plastic bag and refrigerate until needed.
• Pour the heavy cream and milk into the lemon juice mixture and stir until fully combined. The mixture might look curdled at this point. Don’t worry about it. Just do your best to get a hom*ogeneous mixture. Taste the mixture and add more sugar if needed. Then pour it into the frozen baking pan. Cover and freeze for about 4 hours, or until completely frozen. For a smoother texture, it’s best to start mixing the sherbet sooner (see recipe notes).
• Slightly thaw the sherbet at room temperature for a few minutes then break up the ice crystals using a food processor, blender or hand mixer (transfer the sherbet to a chilled mixing bowl first so you don’t damage your pan). The sherbet will look slightly lighter in color and will be smoother, but still frozen. Serve immediately if desired or pour into a small freezer safe container (or back into the baking pan) and freeze, well covered. To serve the lemon sherbet: Let it thaw slightly at room temperature for about 5 minutes (for a smoother texture) then scoop it into the lemon cups (or bowls). Decorate with a few mint sprigs and enjoy!

Notes

• Sherbet texture: The more you mix the sherbet during freezing, the smoother the texture will be. You could freeze the sherbet (step 4) then mix it every 30-60 minutes for 4 hours instead of mixing it once at the end. Alternatively, you can use an ice cream machine if you have one.
• Using an ice cream machine: Prepare the sherbet mixture until step 4 then refrigerate, covered, until completely chilled. Churn in the frozen ice cream bowl then serve immediately or pour into a freezer safe container and freeze until needed.
• The water in the recipe will make the sherbet more refreshing. But it will also make it slightly more icy. If you prefer, you can replace part of the water with milk or cream (i.e. less icy). The sherbet won’t feel as cold however.
• Cup measurements: Please note that these measurements are approximate. For best results, I’d recommend weighing the ingredients.