You are here: Home » Recipes » Lemon Sherbet Lemon Sherbet Kitchen Tested Yield 8 servings Prep 15 mins Cook 5 mins Pair this lively sherbet with fresh berries or crisp cookies. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve with fresh raspberries or blackberries and crunchy ginger cookies. Ingredients 1 packet (.25-ounce) unflavored gelatin1/2 cup cold water3 cups whole milk, divided1 cup sugar1/4 teaspoon salt3/4 cup fresh lemon juice1 tablespoon finely grated lemon zest1/2 teaspoon vanilla extract Instructions Sprinkle gelatin over water in small bowl; set aside 5 minutes to soften. 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. 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. 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.