Recipe information
Yield
makes 1 1/2 quarts
Ingredients
1 cup fresh lemon juice
2 cups water
1 1/4 cups sugar
3/4 cup milk
Preparation
Step 1
Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.
Step 2
Heat just until the sugar has dissolved. Remove from the heat and add: 3/4 cup milk.
Step 3
Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool. Freeze in an ice-cream maker following the manufacturer’s instructions. Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
Variations
Step 4
Add 2 strips of lemon zest when dissolving the sugar. Remove before freezing.
Step 5
Use Meyer lemons and reduce the sugar to 1 cup.
