Lemon Sherbert


So you think you know what “sherbert” is? Well, first off, it’s sherbet, not with the extra R. Second, sherbet in America is different from sherbet in other countries and regions. Everywhere else, sherbet is the same as sorbet, an iced fruit dessert (except for some Asian regions where it is like a cake). In America, sherbet is an icy-fruity dessert containing eggs and milk, and considered the cousin of ice cream.

This particular recipe would give you a light tasting and crisp lemon flavored sherbet that would probably be nice on a summer evening. When making sherbet, combine everything except the milk and mix until the sugar is dissolved. Then gently add the milk and chill for 1 hour. Pour into an ice cream maker. Run the maker according to the manufacturers directions until the sherbet has reached a soft-serve consistency.

I believe the note about using half the recipe is just a note to the previous chef. A full recipe should give you about 10 servings, depending on your scoop size.

Lemon Sherbert

Juice & rind of 2 lemons (6 tbs juice), 1 1/2 c sugar, 2 egg yolks, 2 egg whites, beaten. Pinch of salt, 1 qt milk. Mix in order given. Use 1/2 recipe.

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