Lemon Sherbet

lemon sherbet
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 5 mins

Serve with fresh raspberries or blackberries and crunchy ginger cookies.


1packet (.25-ounce) unflavored gelatin
1/2cup cold water
3cups whole milk, divided
1cup sugar
1/4teaspoon salt
3/4cup fresh lemon juice
1tablespoon finely grated lemon zest
1/2teaspoon 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.

Recipe by Bruce Weinstein and Mark Scarbrough.


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