Get ready to indulge in our creamy and tangy Sweet Lemon Sherbet. The texture is the perfect mix of a fresh, icy sorbet and smooth, creamy ice cream with a refreshing flavor profile that will leave you craving more, all without the hassle of an ice cream maker.
With its vibrant lemon flavor and smooth, yet slightly icy texture, this Sweet Lemon Sherbet is the perfect recipe to share with others in the warmer Spring and Summer months.
Combining simple pantry staples with a touch of culinary finesse (it's just stiffly beaten egg whites, you can do this!), it is a recipe that is sure to impress while still being approachable.
Whether enjoyed on a warm afternoon or as a sweet finish to a hearty meal (like our Chicken Potato Broccoli Casserole), this sherbet is sure to become a cherished favorite.
Ingredients
- sugar, divided
- salt
- water
- half and half
- freshly squeezed lemon juice
- egg whites
See recipe card for quantities.
Instructions
- In a saucepan, combine ¾ cup sugar, salt, and water over medium high heat for 5 minutes, stirring occasionally until sugar is dissolved. Transfer to a large bowl and put in the fridge to cool, about 1 hour.
- Once cool, stir in half and half until fully combined. Then stir in lemon juice. *Don’t add both simultaneously or the half and half could curdle.*
- Freeze overnight or until firm and also place a loaf pan in the freezer to chill for later.
- Once the lemon mixture is frozen, in a separate bowl with an electric mixer, beat the remaining ¼ cup sugar with the egg whites until there are stiff peaks, about 15 - 20 minutes.
- Break the frozen lemon mixture into chunks with a spoon then beat with an electric mixer until smooth, about 5 minutes.
- Gently fold egg whites into the frozen lemon mixture.
- Quickly put the mixture into your chilled loaf pan, cover, and freeze until firm, about 4 hours.
Timing Hint: If wanting to serve this to guests in the afternoon, we recommend starting the recipe (steps 1-3) the night before and finishing (steps 4-7) the next morning to allow it to chill before serving.
Substitutions or Variations
We haven't tried any substitutions for this recipe and wouldn't recommend substituting any of the main ingredients because it could change the texture of the sherbet.
However, a variation we want to try is substituting lemon juice for lime juice to make a Lime Sherbet or freshly squeezed orange juice to make an Orange Sherbet. Let us know if you try it in the comments!
Equipment
For this sweet lemon sherbet, you will need a saucepan, a large bowl, a loaf pan, an electric mixer, and a spatula.
Top tip
Use freshly squeezed lemon juice! Trust us! It makes such a difference in the flavor of this sweet lemon sherbet. A juice squeezer will make the job much easier.
Storage
- This lemon sherbet can be stored covered in the freezer for up to 1-2 weeks.
FAQ
This sweet lemon sherbet is made with sugar, salt, water, half and half, lemon juice, and egg whites.
Egg whites help to give the sherbet a creamy texture and avoid over-crystallization.
To prevent salmonella poisoning, purchase egg whites that have been pasteurized. Typically, grocery stores will have pasteurized egg whites in cartons near their eggs. Eat uncooked, non-pasteurized egg whites at your own risk.
What to make next
Enjoy this refreshing dessert after you've enjoyed:
Sweet Lemon Sherbet Recipe
Ingredients
- 1 cup sugar divided
- Pinch of salt
- 1 cup water
- ½ cup half and half
- ½ cup freshly squeezed lemon juice (juice of 2 lemons)
- 2 egg whites
Instructions
- In a saucepan, combine ¾ cup sugar, salt, and water over medium high heat for 5 minutes, stirring occasionally until sugar is dissolved. Transfer to a large bowl and put in the fridge to cool, about 1 hour.
- Once cool, stir in half and half until fully combined. Then stir in lemon juice. *Don’t add both simultaneously or the half and half could curdle.
- Freeze overnight or until firm and also place a loaf pan in the freezer to chill for later.
- Once the lemon mixture is frozen, in a separate bowl with an electric mixer, beat the remaining ¼ cup sugar with the egg whites until stiff, about 15 - 20 minutes.
- Break the frozen lemon mixture into chunks with a spoon then beat with an electric mixer until smooth, about 5 minutes.
- Gently fold egg whites into the frozen lemon mixture. Quickly put the mixture into your chilled loaf pan, cover, and freeze until firm, about 4 hours.
mary228 says
Great Recipe, but when using the 2x, 3x recipe the quantities don't update in the instructions.
Liz says
Thank you so much for the kind review! I'm so glad you liked it.
Unfortunately, the recipe card doesn't have the option for the quantities to change in the directions. Hopefully they will add that option in the future! 🙂