Lemon Sherbet

Every time I make a recipe I always ask my mom if she remembers my grandmother making it. Usually the answer is no. Even when she talks to my uncles they always say they don’t remember most of the recipes either. Once I get something good I’ll let you know.

I know its unseasonably to make sherbet this time of year but I already had the makings of this recipe in my pantry. The sherbet came out pretty icy but the flavor was there. I feel like stirring this more frequently while waiting for it to firm up will help but for a no churn situation I still liked it.

Lemon Sherbet

1qt milk
2c sugar
3 lemons
1 packet unflavored gelatin
1/4c water

Place water in a small bowl and sprinkle over gelatin, set aside. Combine milk and sugar in a saucepan and heat over low just until the sugar is dissolved. Whisk in gelatin and and turn heat up to medium low until the gelatin is no longer visible and mixture is smooth. Transfer to the mixing bowl of your choice and place in the freezer for around 5 hours. Every hour or so re scrape down the sides of the bowl and mix everything up. This helps to distribute the cold evenly. When it is the consistency of thick mush add lemon juice and beat together with an electric mixer. Return to freezer overnight. Scoop and enjoy.

Rating: 1 out of 5.

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