- 1/2 cup (120 ml) of lemon juice (2 - 3 large lemons)
- Zest of 1 large lemon
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (120 ml) milk
- 1/3 cup (65 grams) superfine (castor) sugar (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)
- Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane
In a measuring cup, stir together the lemon juice, lemon zest, cream, milk, and sugar. Taste and add more sugar if needed. Cover and place in the refrigerator to chill for several hours.
Once the mixture is thoroughly chilled, place in your ice cream machine and process according to the manufacturer's instructions. Once made, transfer to a chilled container and store in the freezer.
If you do not have an ice cream machine you can 'still' freeze the sherbet. Pour the mixture into an 8 inch (20 cm) or 9 inch (23 cm) stainless steel pan (will freeze faster in stainless steel), cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (will not be rock hard) with a consistency somewhere between an ice cream and a sorbet, transfer the sherbet to a plastic container and place in the freezer.
I like to make the sherbet the day before serving to give the lemon flavors time to mellow.