A coupla years ago, my Mom gave me a Cuisinart Ice Cream Maker for my Birthday.
I’ve only used it a handful of times since, but then I thought about making Sherbert. I do prefer Sherbert to Ice Cream really.
The other day I found fresh Meyer Lemons and bought a pound just because.
Let’s make some Sherbert!
Small Batch Meyer Lemon Sherbert
1/2 C. (approx. 3-4 Lemons) Meyer Lemon Juice & Zest from the Lemons
3/4 C. granulated Sugar
*2 C. Whole Milk
Prep your Ice Cream Maker to the manufacturers instructions.
Zest your Lemons, set aside; juice and strain for any pips.
In a microwave safe container, heat the juice just til it’s warm, about 10-20 seconds.
Add in the Sugar and Zest, then stir to dissolve.
Cover and chill in the `fridge overnight.
When you’re ready to churn, whisk together the Meyer Lemon simple syrup with the Milk in a pitcher or quart-sized measuring cup (it makes it easier to pour with a spout).
Start the Ice Cream Maker and slowly pour the Sherbert base into to the machine.
Follow your Ice Cream Maker’s instructions for making Sherbert or Sorbet, it should take 15-20 minutes to achieve a smooth and creamy soft serve consistency.
Enjoy now or transfer to an air-tight container and freeze 3 hours for a firm Sherbert … I like it either way.
*Cook’s note: You certainly could use any sort of Milk that your family likes, 2%, Non-Fat, Lactose-Free, Soy, or Nut Milks even.
And remember now, a recipe is simply someone else’s idea, you take it and make it your own.