Sweet Lemon Sherbet Recipe
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.
Servings 6 servings
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.