I took the last of my folks neighbor’s Meyer lemon harvest to make some lemon sherbet. I was able to use my Christmas present to juice them – a Kitchen Aid Citrus Juicer (JE) Stand Mixer Attachment. Other than juice dripping down my arm when I first started using because the mixer’s position on the counter was up too high, it ran through the remaining lemons in no time flat.
Lemon sherbet isn’t as common as lime or orange because the lemon can curdle the cream and milk. I find using a blender to mix it plus the addition of the limoncello helps to avoid that. If you’re at all worried, chill the juice separately from the milk/cream/sugar mix and add to the blender right before pouring into the ice cream maker.
The sorbet is tart and refreshing. Definitely taste once you’ve blended the liquid and add up to a ½ cup more sugar if you prefer sweeter sorbet.
1 cup sugar (possibly more)
Zest from the lemons (about 1 tablespoon), chopped fine
1 ½ cups milk
1 ½ cups cream
1 cup freshly squeezed lemon juice
1 teaspoons of limoncello
In a food processor, combine the lemon zest and sugar and process until the sugar is made fine and the lemon zest is distributed throughout.
Place the sugar mixture and remaining ingredients together in a blender and blend to combine. Place the blender container in the fridge for at least four hours or overnight. Before putting it in your ice cream maker, give the liquid another whirl in the blender. If you want a super smooth sorbet, pass the mixture through a fine meshed sieve as you pour it into your ice cream maker.
Churn in ice cream maker per manufacturer’s instructions until almost entirely frozen, about 20 minutes or less. Don’t over churn the sorbet. Remove from the ice cream maker and place in the freezer to finish solidifying
Once it becomes frozen solid, bring the sherbet back to a softer consistency by placing container in the fridge until desired texture and serving.