Lemon Sherbet

lemon sherbet
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 5 mins

Serve with fresh raspberries or blackberries and crunchy ginger cookies.


1packet (.25-ounce) unflavored gelatin
1/2cup cold water
3cups whole milk, divided
1cup sugar
1/4teaspoon salt
3/4cup fresh lemon juice
1tablespoon finely grated lemon zest
1/2teaspoon vanilla extract


  1.  Sprinkle gelatin over water in small bowl; set aside 5 minutes to soften.
  2. Warm 1 1/2 cups milk in medium saucepan over medium heat until small bubbles form around the edge. Stir in sugar and salt; remove from heat. Stir in gelatin mixture. Cool 5 minutes.
  3. Pour milk mixture into a blender or food processor. Add remaining milk, lemon juice, lemon zest and vanilla (mixture will look curdled); blend or process until smooth.
  4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe by Bruce Weinstein and Mark Scarbrough.

Nutritional Info *per serving

  • Calories 160
  • Glycemic Load 18.32
  • Fat 3g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0.5g
  • Cholesterol 10mg
  • Sodium 115mg
  • Potassium 150mg
  • Carbohydrate 31g
  • Fiber 0g
  • Sugars 30g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 2%
  • Vitamin C 15%
  • Calcium 10%
  • Iron 0%