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    Home ยป In the Kitchen ยป Dessert ยป Lemon Sherbet

    Lemon Sherbet

    Published: Dec 9, 2009 ยท Modified: Apr 1, 2019 by Eric Samuelson

    Lemon Sherbet

    A couple of weeks ago I found a recipe online for lemon sherbet. Yesterday I was finally able to try it out. I copied the recipe below. Make sure to scroll down to the bottom of the page to read my comments on this recipe.

    Ingredients
    1 (.25-ounce) packet unflavored gelatin
    ยฝ cup cold water
    3 cups whole milk, divided
    1 cup sugar
    ยผ teaspoon salt
    ยพ cup fresh lemon juice
    1 tablespoon finely grated lemon zest
    ยฝ teaspoon vanilla extract

    Instructions
    1. Sprinkle gelatin over water in small bowl; set aside 5 minutes to soften.
    2. Warm 1 1โ„2 cups milk in medium saucepan over medium heat until small bubbles form around the edge. Stir in sugar and salt; remove from heat. Stir in gelatin mixture. Cool 5 minutes.
    3. Pour milk mixture into a blender or food processor. Add remaining milk, lemon juice, lemon zest and vanilla (mixture will look curdled); blend or process until smooth.
    4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturerโ€™s instructions. Serves 8.

    Recipe by Bruce Weinstein and Mark Scarbrough, "Relish a classic dish," July 2007.

    My Comments

    1. The sherbet came out great. It has a great texture, not too icy which can be a problem with sherbet recipes. It has a strong lemon flavor, it may be too tart for some people. That is why adding a sweet topping, like strawberry syrup would give you a nice sweet-tart contrast.

    2. For the lemon juice it took me 3 lemons to get enough juice (I would buy 4 just in case). I think this recipe would also be good using limes in the place of lemons.

    3. I did not include the vanilla extract in my sherbet. My wife does not like vanilla in ice cream or sherbet, unless the flavor is suppose to be vanilla. You could try lemon extract if you wanted to but I don't think it really needs it.

    4. I also would like to point out that I had to churn the mixture in two batches as the amount of liquid to start with as too much for my 1.5 quart ice cream maker.

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    Nice to Meet You,

    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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