Lemon Sherbet
This light and tangy frozen treat is perfect for those hot summer days! You can serve this sweet and creamy dessert as a refreshing snack any time of day or night! This lemon sherbet is so easy to make and you don't need an ice cream machine! You can use the "still freeze" method by partially freezing and stirring the mixture as it sets! Enjoy!
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
10
mins
Total Time:
20
mins
Ingredients
-
1
cup
lemon juice, freshly squuezed
(2-3 large lemons)
-
1
cup
orange juice
(2 medium oranges)
-
1/2
cup
heavy whipping cream
(120ml baker's measure)
-
1
cup
milk
(240ml baker's measure)
-
1
cup
water
(240ml baker's measure)
-
1
cup
sugar
(65g baker's measure)
Instructions
-
Take all ingredients and mix together. Pour into a metal pan and cover with plastic wrap.
-
Place in the freezer for four hours. Stir mixture every 30 minutes to break up large ice crystals that may have formed.
-
Once you have a creamy slushy consistency, transfer mixture to a freezer safe container and freeze overnight. Serve frozen, alone or with fresh fruit!