Lemon 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
Scale
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
Find it online: https://tastybynova.com/lemon-sherbet-recipe/
