Ingredients for Fresh Lemon Sherbet
- Lemon Zest
- Granulated Sugar
- Table Salt
- 1 cup freshly squeezed lemon juice
- 1/2 cup water
- 2 tablespoons triple sec (or vodka)
- Heavy Cream
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How to Make Fresh Lemon Sherbet
- Combine 1 cup granulated sugar, 1/4 teaspoon salt, and the zest of 3 lemons in a food processor. Pulse 10-15 times until the mixture is damp.
- With the food processor running, slowly pour in 1 cup freshly squeezed lemon juice and 1/2 cup water. Process until the sugar is fully dissolved (about 1 minute).
- Strain the mixture through a fine-mesh strainer into a medium bowl to remove pulp and zest.
- Stir in 2 tablespoons triple sec (or vodka for a non-alcoholic option).
- Cover the mixture with plastic wrap and chill in the refrigerator for 40-60 minutes. Do not let it freeze.
- In a chilled medium bowl, whip 1 cup heavy cream with a whisk until soft peaks form.
- Gradually add the chilled lemon mixture to the whipped cream, whisking constantly.
- Pour the mixture into your pre-frozen ice cream maker canister and churn according to the manufacturer's instructions (usually 25-30 minutes) until it reaches a soft-serve consistency.
- Transfer the sherbet to a freezer-safe container. Press plastic wrap directly onto the surface to prevent ice crystals from forming.
- Freeze for at least 3 hours, or until firm. Enjoy within one week!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
816g
Fat
182g
Carbs
73g
