Meyer Lemon Sherbet

  • Yield: 6 servings


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


  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)