Lemon Sherbet Recipe
Wash the two lemons and cut them in half. Squeeze and strain the juices from the lemons to remove any pulp and seeds. With a dessert spoon, scrap out the leftover pulp and seeds from the just squeezed lemon halves. If the lemon halves do not sit flat on the counter, cut off a little of the lemon rind on the bottom of the lemon so they will sit level. Cover the lemon halves with plastic wrap and place in the refrigerate until ready to fill.
Measure the lemon juice to see how much you have and then pour the juice in a shallow bowl that can be put in the freezer. Stir in equal amounts of milk and cream to the lemon juice. Add the lemon zest and sugar and stir to combine. Taste and add more sugar if needed. Cover the bowl with plastic wrap and place in the freezer for about four hours, stirring the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, spoon into the lemon halves. Cover the lemon halves with plastic wrap, and return to the freezer until serving time. I like to make the sherbet the day before serving to give the lemon flavors time to mellow.
Note: Can also be served in tall wine glasses.
Makes 4 servings.
2 large lemons (about 1/2 cup (120 ml) of lemon juice)
Zest of 1 large lemon
1/2 cup (120 ml) heavy whipping cream
1/2 cup (120 ml) milk
1/3 cup (65 grams) superfine (castor) sugar (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).
Lemons!!
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