Part 1: Lemon Sherbet (Yellow)
Yields: Approximately 1 quart (4 servings) Prep time: 15 minutes Chill time: 2-4 hours Churn time: 20-30 minutes
Ingredients:
- 1 cup freshly squeezed lemon juice (from 4-6 lemons)
- 1 cup granulated sugar
- 1 cup whole milk (or 2% milk for a lighter version)
- 1/4 cup heavy cream (optional, for extra richness)
- 1/4 teaspoon lemon zest (optional, for enhanced flavor)
- 1 tablespoon light corn syrup or honey (optional, for smoother texture)
- Pinch of salt (enhances flavor)
- Yellow food coloring (optional, to achieve a vibrant yellow like in the image)
Equipment:
- Saucepan
- Whisk
- Fine-mesh sieve (optional, for super smooth texture)
- Large bowl
- Ice cream maker
- Airtight freezer-safe container
Instructions:
- Make the Lemon Simple Syrup: In a medium saucepan, combine the granulated sugar and 1 cup of water. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Do not boil vigorously. This creates a simple syrup.
- Add Lemon Juice & Zest: Remove the simple syrup from the heat. Stir in the freshly squeezed lemon juice and lemon zest (if using).
- Combine with Dairy: In a large bowl, whisk together the milk and heavy cream (if using). Slowly pour the lemon simple syrup mixture into the milk mixture, whisking constantly to combine. This helps prevent the milk from curdling from the acid.
- Add Stabilizer & Salt: Stir in the corn syrup or honey (if using) and the pinch of salt.
- Add Food Coloring (Optional): If you want a more vibrant yellow, add a few drops of yellow food coloring and stir until desired color is achieved.
- Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2-4 hours, or preferably overnight. The mixture must be very cold (around 40°F / 4°C) before churning, or it won’t freeze properly.
- Churn in Ice Cream Maker: Once thoroughly chilled, pour the mixture into your ice cream maker’s frozen bowl and churn according to the manufacturer’s instructions. This usually takes 20-30 minutes, until the sherbet is the consistency of soft-serve ice cream.
- Freeze to Firm: Transfer the churned sherbet to an airtight freezer-safe container. Press a piece of plastic wrap directly onto the surface of the sherbet to prevent ice crystals from forming. Freeze for at least 3-4 hours, or until firm enough to scoop.
Part 2: Strawberry Sherbet (Pink)
Yields: Approximately 1 quart (4 servings) Prep time: 20 minutes Chill time: 2-4 hours Churn time: 20-30 minutes
Ingredients:
- 2 cups fresh strawberries, hulled and sliced (about 1 lb)
- 1 cup granulated sugar (adjust based on sweetness of strawberries)
- 1/4 cup water
- 1 cup whole milk (or 2% milk)
- 1/4 cup heavy cream (optional, for extra richness)
- 1 tablespoon lemon juice (enhances strawberry flavor and brightness)
- 1 tablespoon light corn syrup or honey (optional, for smoother texture)
- Pinch of salt
- Red or pink food coloring (optional, to achieve a vibrant pink like in the image)
Equipment:
- Saucepan
- Blender or food processor
- Fine-mesh sieve (optional, for super smooth texture without seeds)
- Large bowl
- Ice cream maker
- Airtight freezer-safe container
Instructions:
- Prepare Strawberry Puree: In a saucepan, combine the sliced strawberries, 1/2 cup of the granulated sugar, and 1/4 cup of water. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes.
- Blend Strawberries: Remove from heat and let cool slightly. Transfer the strawberry mixture to a blender or food processor. Blend until smooth.
- Strain (Optional): For a super smooth sherbet without seeds, press the strawberry puree through a fine-mesh sieve into a large bowl, discarding the solids.
- Combine with Dairy: Whisk in the remaining 1/2 cup of granulated sugar, milk, and heavy cream (if using) into the strawberry puree.
- Add Lemon Juice, Stabilizer & Salt: Stir in the lemon juice, corn syrup or honey (if using), and the pinch of salt.
- Add Food Coloring (Optional): If you want a more vibrant pink, add a few drops of red or pink food coloring and stir until desired color is achieved.
- Chill Thoroughly: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2-4 hours, or preferably overnight. The mixture must be very cold (around 40°F / 4°C) before churning.
- Churn in Ice Cream Maker: Once thoroughly chilled, pour the mixture into your ice cream maker’s frozen bowl and churn according to the manufacturer’s instructions, usually 20-30 minutes, until it reaches a soft-serve consistency.
- Freeze to Firm: Transfer the churned sherbet to an airtight freezer-safe container. Press plastic wrap directly onto the surface and freeze for at least 3-4 hours, or until firm enough to scoop.
Tips for Perfect Homemade Sherbet:
- Ripe Fruit is Key: The flavor of your sherbet will depend heavily on the quality and ripeness of your fruit.
- Adjust Sweetness: Taste your mixture before chilling and churning. If your fruit is very sweet, you might reduce the sugar slightly. If it’s tart, you might need a bit more. Remember, flavors mellow when frozen.
- Don’t Overfill Your Ice Cream Maker: Leave room for expansion as the mixture freezes and churns.
- Pre-Chill Everything: Ensure your ice cream maker’s bowl is frozen solid (usually 12-24 hours prior) and your sherbet base is very cold.
- Storage: Sherbet is best enjoyed within 1-2 weeks. Over time, it can become icier. Always store in an airtight container to prevent freezer burn.
- Serving: Let the sherbet sit at room temperature for 5-10 minutes before scooping for the best texture.
Enjoy your delicious homemade sherbet!
