Lemon Sherbet
This easy homemade tangy, sweet no-churn Lemon Sherbet is the perfect summer dessert made without an ice cream maker!
Servings: 3 ½ cup servings
Calories: 272kcal
Ingredients
- ⅔ cup lemon juice
- ⅓ cup sugar
- 1 cup milk
- ½ cup heavy cream
- lemon zest
Instructions
- Whisk the sugar and lemon juice together in a bowl until the sugar has dissolved.
- Add in the milk, heavy cream and zest and stir to combine.
- Pour the mixture into a gallon sized bag and squeeze out as much air as possible when closing the bag.
- Place the bag on a metal baking sheet and put it in the freezer for 4-6 hours or until frozen.
- Take the sherbet out of the bag and break the slab up into pieces.
- Put the pieces of frozen sherbet in a food processor and blend until smooth. Enjoy now if you prefer soft-serve! Otherwise, scoop sherbet into a metal bread pan, cover and freeze to solidify it more.
Notes
- Recipe makes 3 small ½ cup servings. I would recommend doubling the recipe if you want bigger serving sizes.
- The recipe is not overly sweet. You can taste the tangy lemon. If you prefer sweeter desserts, you may want to add more sugar.
Nutrition
Calories: 272kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 48mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 29g | Vitamin A: 667IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 0.1mg
