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Lemon Sherbet

Source of Recipe

From "The Perfect Scoop" by David Lebovitz


Recipe Introduction

"If you're looking for a light, simple, lemony frozen dessert, here it is. It's a bit more substantial than Lemon Sorbet, and every bit as good."

List of Ingredients

◦ 3 cups whole milk
◦ � cup sugar
◦ 1 lemon, preferably unsprayed
◦ 6 tablespoons freshly squeezed lemon juice (from 2 to 3 lemons)


Recipe

In a medium, nonreactive saucepan, mix 1 cup of the milk with the sugar. Grate the zest of the lemon directly into the saucepan.

Heat, stirring frequently, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups milk, then chill thoroughly in the refrigerator.

Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.

Makes about 1 quart




❧ Perfect Pairings:
Lemon Sherbet is good with anything berry, including Raspberry Ice Cream or Strawberry Sorbet. Or simply serve it with lots of lightly sweetened berries.