Last summer, MP purchased a Krups Ice Cream Maker for the kids. Our family loves ice cream and the idea of making it at home together made La Glaciere worth the splurge. We’ve experimented with different variations of vanilla, adding fresh strawberries or mint dark chocolate pieces. It wasn’t until we came across this simple recipe for Lemon Sherbet in Yankee Magazine that we were inspired to try a new frozen treat.
Store-bought sherbet is usually a frozen mixture of sweetened fruit juice and water, but this recipe takes sherbet to another level with the addition of farm fresh heavy cream. You’ll need:
- Juice of 2 large lemons
- 1-1/2 cups granulated sugar
- 1-1/2 cups milk
- 1 cup heavy cream
If you have an ice cream maker, freeze the base for at least a day before in your freezer. We try to keep our base in the freezer all the time, so it’s ready whenever the mood to make ice cream strikes!
For those without an ice cream maker, you can still make this recipe following the same steps.*
First, slice the lemons in half and juice them.
Pour the lemon juice into a medium bowl and add sugar. Using a wire whisk, mix the lemon and sugar together until the sugar is mostly dissolved. Next, add the milk and whisk until sugar is fully dissolved.