Lemon Sherbet
Inspired by techniques from King Arthur Baking.
A tangy, refreshing lemon sherbet made in the blender with zest-rubbed sugar, lemon juice and cold whole milk.
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Method
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Equipment
- ice-cream maker
- blender
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 134 kcal |
| Protein | 2 g |
| Carbohydrate | 28.3 g |
| of which sugars | 27.6 g |
| of which free sugars | 24.5 g |
| Fat | 2.1 g |
| of which saturates | 1.2 g |
| Fibre | 0.1 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Sherbet
- 170 g caster sugar
- 2 unwaxed lemons, finely grated zest
- 120 ml lemon juice, chilled
- 30 g light corn syrup or glucose syrup
- 480 ml whole milk, very cold
- 0.5 g fine sea salt or table salt a pinch
- 1
Zest sugar. Pulse the sugar and lemon zest in the blender 8-10 times, until the sugar looks damp and pale yellow.
- 2
Dissolve. Add the cold lemon juice, corn syrup and salt and blend for 20 seconds.
- 3
Milk. With the blender on low, pour in the very cold milk and blend for 30 seconds; cold milk and constant blending stop it curdling.
- 4
Churn and freeze. Churn straight away for 20-25 min, then freeze for 2-3 h.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
