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.
1 (.25-ounce) packet unflavored gelatin
½ cup cold water
3 cups whole milk, divided
1 cup sugar
¼ teaspoon salt
¾ cup fresh lemon juice
1 tablespoon finely grated lemon zest
½ teaspoon vanilla extract
1. Sprinkle gelatin over water in small bowl; set aside 5 minutes to soften.
2. Warm 1 1⁄2 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 manufacturer’s instructions. Serves 8.
Recipe by Bruce Weinstein and Mark Scarbrough, “Relish a classic dish,” July 2007.
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.