Meyer Lemon Sherbet

  • Yield 6 servings

This refreshing sherbet is lighter than ice cream and features Meyer lemons, which are sweeter than other varieties of lemons and are very popular in California gardens.

Ingredients

1 1/2 cups sugar
Juice of 4 Meyer lemons
Grated zest of 1 Meyer lemon
1 quart (4 cups) milk

Instructions

  1. Combine the sugar, lemon juice and lemon zest in a bowl and mix well.
  2. Chill, covered, for 8 to 10 hours.
  3. Gradually add the milk, stirring constantly until blended; do not be concerned if the mixture curdles.
  4. Pour into an ice cream freezer container and freeze using the manufacurer’s directions.

NOTE: For a stronger lemon flavor, add additional lemon zest.

Recipe reprinted with permission from The Junior League of Pasadena, Inc., California Mosaic, A Cookbook Celebrating Cultures and Cuisine (The Junior League of Pasadena, Inc. 2008)

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