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Meyer lemon sherbet

Andy Powning

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1 1/2 cups sugar
3/4 cup milk
1 1/2 cups water
1 tsp. gelatin
1 cup Meyer lemon juice
2 tbsps. water
1 tbsp. finely chopped Meyer lemon zest


In a small saucepan, gently heat the sugar and water until the sugar is dissolved. Pour this syrup into a bowl with the lemon juice. Stir in the zest and milk. In the saucepan, combine the gelatin with the water and let it sit for 5 minutes. Once the gelatin has plumped up, heat it gently until there is no visible graininess. Add the melted gelatin to the lemon mixture and refrigerate. When the sherbet base is cold, freeze it according to the instructions for your ice cream maker. This recipe makes one quart.

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