Lemon Sherbet Recipe
Introduction
This refreshing lemon sherbet is a perfect balance of tangy and sweet, ideal for a hot day or whenever you crave a light, citrusy dessert. It’s creamy, smooth, and easy to make at home with simple ingredients.
Ingredients
- 1/2 cup (60g) King Arthur Lemon Juice Powder*
- 3/4 cup (149g) granulated sugar
- 1/2 cup (113g) lemon juice, fresh preferred, chilled
- 2 cups (454g) milk, very cold, whole preferred
- 1 tablespoon cornstarch (optional, for smoother consistency)
Instructions
- Step 1: Combine the sugar and lemon juice powder in your blender. Pulse 8 to 10 times to mix thoroughly, as lemon juice powder does not easily dissolve in liquids.
- Step 2: Add the cold lemon juice, milk, and cornstarch to the blender. Blend for 30 seconds until well combined. If you don’t have a blender, whisk the mixture very well to ensure everything is evenly mixed.
- Step 3: Pour the mixture into your ice cream maker and freeze according to the manufacturer’s instructions until firm and creamy.
Tips & Variations
- For a dairy-free version, substitute the milk with coconut milk or almond milk.
- If you prefer a tangier sherbet, increase the fresh lemon juice slightly, but reduce sugar accordingly to balance sweetness.
- Add a teaspoon of lemon zest for extra citrus aroma and flavor.
- Use cornstarch to achieve a smoother, less icy texture, especially if your ice cream maker runs colder.
Storage
Store the lemon sherbet in an airtight container in the freezer for up to 1 week. To soften before serving, let it sit at room temperature for 5 to 10 minutes. Stir well to restore creaminess if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make lemon sherbet without an ice cream maker?
Yes, you can. Pour the blended mixture into a shallow dish and freeze. Stir vigorously every 30 minutes for 2-3 hours to break up ice crystals and create a smoother texture.
What is the purpose of lemon juice powder in this recipe?
Lemon juice powder intensifies the lemon flavor without adding extra liquid, helping achieve a bright and tart taste while maintaining the right texture in the sherbet.
PrintLemon Sherbet Recipe
This refreshing Lemon Sherbet recipe combines tangy lemon juice powder and fresh lemon juice with creamy milk to create a tangy, smooth, and icy treat perfect for warm days. The optional cornstarch helps achieve a smoother texture, and using an ice cream machine ensures a light, sherbet consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (including churning time in the ice cream machine)
- Total Time: 40 minutes
- Yield: About 1 quart (4 cups) of lemon sherbet 1x
- Category: Dessert
- Method: Blending
- Cuisine: American
Ingredients
Ingredients
- 1/2 cup (60g) King Arthur Lemon Juice Powder
- 3/4 cup (149g) granulated sugar
- 1/2 cup (113g) lemon juice, fresh preferred, chilled
- 2 cups (454g) milk, very cold, whole preferred
- 1 tablespoon cornstarch (optional, for smoother consistency)
Instructions
- Combine sugar and lemon juice powder: Place the granulated sugar and lemon juice powder into a blender. Pulse 8 to 10 times to thoroughly combine. This step is important because lemon juice powder does not dissolve easily in liquids, so blending with sugar ensures better integration.
- Add liquids and optional thickener: Pour the cold fresh lemon juice, very cold whole milk, and cornstarch (if using) into the blender. Blend for 30 seconds until well combined. Alternatively, if not using a blender, whisk all ingredients together until very smooth.
- Freeze in ice cream machine: Pour the blended mixture into your ice cream machine and churn it according to the manufacturer’s instructions. This process will freeze and aerate the sherbet to achieve the ideal smooth and creamy texture.
Notes
- For best flavor, use freshly squeezed lemon juice that is well chilled.
- The cornstarch is optional but helps create a smoother texture in the sherbet.
- If you don’t have an ice cream machine, place the mixture in a shallow pan and freeze, stirring every 30 minutes until firm to mimic the texture.
- Use whole milk for creamier sherbet; reduced-fat milk can be substituted but may affect texture.
- Store leftover sherbet covered in the freezer and consume within one week for best quality.
Keywords: Lemon Sherbet, Lemon Dessert, Frozen Dessert, Lemon Juice Powder, Homemade Sherbet
